An essential accompaniment to Asian cuisine, here’s how to cook it

Hot, creamy, and flavorful, steamed egg is a popular side dish in many Asian countries such as Japan (called chawanmushi), Korea (gyeranjjim), and China (zheng dan). Although it may sound complicated, it is actually a simple dish and can be prepared by a beginner. In addition, the dish is versatile and can be easily adapted according to one’s own preferences. Here’s how you can do it in no time!


Serving Size: 2

Cooking time: 20 minutes

  • 4 eggs
  • 2 cups of broth or water
  • A pinch of salt
  • 5 clams (optional)
  • 3 shrimps (optional)
  • 1 imitation crab (optional)
  • Shallots for garnish (optional)


  1. In a large bowl, beat the eggs until smooth before adding your choice of broth or water.
  2. Add a little salt and mix until well combined.
  3. Then strain the egg mixture through a fine mesh strainer to remove air bubbles.
  4. Steam the mixture in a double boiler for 10 minutes, before adding the optional clams, shrimp and imitation crab.
  5. Steam the mixture again for 5 minutes and let it sit for another 5 minutes to make sure the mixture is fully cooked. If it still looks watery, cook for an additional 3 minutes.
  6. Garnish with shallots and enjoy!

And there you have it, a salty and creamy side dish! To be able to really savor the flavors of this dish, try eating it with simple foods, as you don’t want the softness and smoothness of the egg to be overpowered. So what are you waiting for? Take a bowl of hot rice and snuggle up with a steamed egg.

Contact Erica Jean at [email protected].

asian food, chawanmunshi, chinese, gyeranjjim, japanese, korean, rice, steamed egg, traditional, zheng dan

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