Thank you!
1 Like
Cheers
I might make a variation on these tuna souffles tomorrow, omitting the Dijon mustard, soy sauce and cotija, keeping the tuna and gruyere.
1 Like
This looks promising. Has anyone tried making steamed eggs in the MW?
1 Like
2 Likes
I didn’t have the time, space or cookware (dishes were being washed as a prepped) available for a proper souffle tonight, so I did a frittata with milk and flour eyeballed.
Tuna basil tomato gruyere. I tried stuffing tomatoes, but one was still a little soupy inside despite reading 170 ⁰F , so I chopped it up so the egg would set a little. Hence this 
The other one looked better.
I will try souffle- stuffed tomatoes again, when I have time to follow directions and measure.
10 Likes
You poor thing. My heart goes out to you in this terrible crisis.
I’m all out of trout roe and sad.
2 Likes
Thank you. It hasn’t been easy.
2 Likes
CHAWANMUSHI / CHINESE STEAMED EGG
Every time I make this, I wonder why it took me so long to make it.
Today’s liquids were chicken broth from Cantonese-style poached chicken (flavored with ginger and scallions) and dashi.
Topped with sesame oil and chilli crisp.
I was lucky today because usually after a hiatus my first one breaks, but the custard set perfectly, and was nice and delicate because I used a higher proportion of liquid to egg.
Next time maybe I’ll try some additions like mushrooms or seafood, but I really do love the smooth custard, so maybe I’ll top it instead of embedding them.
16 Likes
Nice!
1 Like
Finally feeling well enough to cook something. So, I made a strata to use up some bits and bobs of bread, cheeses, and other dairy from the fridge. I’ve got ~6 slices of scali bread to 4 eggs, 8 oz. Cougar Gold cheese (crumbled), 4 oz. sour cream, 8 oz. softened cream cheese, 4 oz. water and seasoning to taste (salt, pepper, dried thyme, and Mrs. Dash’s Onion and Herb seasoning). Baked at 300F (convection) in a 8" Pyrex for 45 minutes and left to sit for 10 minutes. Delicious, with a couple slices left for other meals. A little tomato and scallion salad on the side to cut the richness.
19 Likes
Beautiful!
1 Like
Drizzle with a soy sauce-conpoy slurry, and a light dusting of furikake. 
Did you get David Chang’s blessings first?
1 Like
Crisp not crunch, friend, keep up 
3 Likes
Another day, another chawanmushi.
Todays flavors inspired by my introduction to the dish by the late great David Bouley’s Porcini Truffle Flan with Dungeness Crab.
No crab, but I did use porcini powder, shiitake broth, and truffle shavings, and topped it with king oyster mushrooms.
I also mixed up the cooking method again to play with one employing the microwave that I had tried previously from COTM Korean American.
Glad I experimented with my own timing and power instead of what was prescribed by the recipe, because the custard texture was pretty much perfect, with zero liquid separation even after breaking into it and no bubbling — last time my luck was not quite so good 
11 Likes
I had an egg filled day yesterday too, including chawanmushi for dinner. I forgot to take pictures though. For lunch, I made a version of the Japanese ‘conbini’ (i.e., convenient store, pre-made) egg salad sandwich. Made my eggs a tad too soft, but it was delicious.
3 Likes
I’ve never been an egg salad person, but I’m willing to try again during this quarter. How do you make your egg salad and your sando?
I don’t make egg salad that often at home, but if you’ve ever been to Japan, the pre-made egg salad sandwiches at any of their convenient store chains are insanely delicious! I followed a recipe online - most of them call for just-done hardboiled eggs (2-4, depending on serving size), salt and pepper to taste, and kewpie mayonnaise. I think kewpie is the secret here - much more flavorful than the regular American mayo, and the Japanese version has msg. If you don’t have it, I’ve seen some recipes call for a dash of msg. If the hard boiled eggs are too dry, they all suggest adding a splash or two of milk or cream to make it moist. I like a mix of hard boiled eggs and then some jammy soft boiled too.
Most recipes also recommend separating the yolk from the white and cutting and mashing them separately to get the right texture. Japanese egg salad is more mashed. The bread is always soft, shokupan - or milk bread. I just bought it from the Asian bakery, as I wasn’t in the mood to spend half a day baking a loaf for this. Always cut off the crust so that your sandwich is pillowy soft. 
I added mustard to mine, because that’s how I like it. Some sites omit that and may also recommend a pinch of sugar (no sugar in mine).
Copied a photo from one of the recipe sites so you can see the texture. It’s creamier and tastier than the typical American versions I’ve had.
9 Likes
