That’s what I like about the Woks of Life method I linked – mostly hands-off, and a great outcome.
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Thank you @Saregama !
Inspired by the microwave thread, I did the New York Times version, but gave up skimming the tiny bubbles, which explains the pick marked surface. It went about 4 minutes to jiggle in the middle. A strainer might be better.
With soy sauce maple syrup and chives
I’ve never eaten this or seen it in real life, but from pictures on line , there might be more liquid than it needs to serve. The dashi tastes great btw
I think the texture of the egg is okay; some bubbles mostly near the top and edges. Lighter than a dairy custard
A little bland, but it would be nice on occasion. I bet it is “healthier, whatever that means to me”.
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Just realized there should be no liquid!
I need to return to chawanmushi making! I love it so much.
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Next time you can try the steam-free cold brew approach: https://nourish-co.com/journal-all/dashi
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Interesting! Thanks!
Chawanmushi non Asian style, chicken broth, salt, freshly ground pepper; steamed for 7 minutes over low, gentle steam. Thermometer was 167*, it remained over shut off steam uncovered while I made an espresso. I usually pull my sweet custards at 172*. This was very silky, no bubbles, strained into container through a very fine mesh tea strainer.
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That looks and sounds wonderful! What was strained?
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The beaten egg and chicken broth were both very vigorously whisked together and then all strained into steaming container. The chicken broth was slightly warmed prior to adding it to the beaten egg. The straining removed any bubbles from the whisking and therefore produced a very smooth, silky custard. Sorry that wasn’t made clear!
Ahhh! Thank you. I was thinking there was a lot of whisking and a lot of tiny bubbles, but skimming or blowing to pop them wasn’t working for me. I was also wondering about the effect of temperature of the eggs and dashi.
ETA it’s amazing to me that the protein network from the eggs could keep all the liquid suspended! Some sources say that even with a good chawanmushi, when you cut into the custard some liquid oozes, so maybe I came closer than I’m thinking.
From Serious Eats Chawan Mushi (they compare the amount of liquid: egg with the amount in a Chinese version)
“You’ll know you’ve succeeded when your spoon slinks down into the custard; the tiniest amount of broth will exude, an indication that the mixture just nearly missed its breaking point.”
This one is about a Chinese version, but has interesting notes about the concept. Looks like the same source as @pilgrim .
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For some reason, adding the slightly warmed broth to the egg seemed to immediately reduce the bubbles in the whisked egg. Straining reduces any bubbles even more, especially if you strain very close to the container.
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I use chopsticks to whisk the egg and broth together, they do not create too many bubbles at that point.
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That’s how I thought everybody did it. Then again, I had a small and skewed sample: my mom and both grandmothers (all Asian) beat eggs with chopsticks. The first time I saw Mrs. ricepad beat eggs with a fork, I thought, “Huh. I never knew you could do that!”
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They are my favorite tools for many types of cooking, they are my goto instead of tongs.
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I used a whisk 
I have this fancy pair I think I will move to the kitchen!
ETA I aspire to use them like this guy !
They are beautiful! Might as well make good use of them!
My husband and I loved that show, I’d watch if they do a second season.
Those are too nice to use for cooking! This is how some of my cooking chopsticks look - a little char here and there, some clearly warped, and ‘seasoned’ from years of use:
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Mine too! And the dishwasher can’t seem to do any damage! I actually have some longer cooking chopsticks that are good for deep frying.
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@Nannybakes How much liquid do you use per egg?
