Location: My tiny kitchen

One of the common Chinese comfort food that I grew up eating is steamed egg with minced meat. The Japanese has a similar dish called chawanmushi. When cooked perfectly, the steam egg has a smooth and silky texture like that of a creme caramel.

This recipe serves 3 people. You will need a stainless steel rack for steaming. I used 3 short glasses to make individual servings. If you don’t have short glasses, you can use a deep dish.

Ingredients:
- 3 large eggs (I used omega-3 eggs)
- 1/2 of minced pork or chicken
- 3/4 cup of chicken broth
- soy sauce
- 2 green onion, finely sliced

1. Marinate the minced meat with:
- 1 tsp of salt
- freshly ground pepper
- 1 tsp of onion powder
- 2 tbsp of Japanese cooking wine

2. In a large bowl, lightly beat the egg with the chicken broth.

3. Fill a stock pot with 2 inches of water. Place the steam rack in the centre of the pot. Let the water bring to a boil.

4. Divide the meat into 3 portions and place the meat into the bottom of each glass.

5. Pour the egg mixture through a sieve and into the glasses. Passing the egg through a sieve helps the eggs to have a smooth and silky texture once they are cooked.

6. Using a chopstick or a fork, gently stir the egg mixture to let all bubbles come up to the surface.

7. Cover each glass with a plastic wrap. Using a fork, punch a few holes on the wrap.

8. Place the glasses on the steam rack. Cover and steam for 14 minutes. If you are using a deep dish, steam for 11 or 12 minutes. I usually check the eggs a minute or two before the time is up. The eggs are ready when the edge is set while the centre is still soft and jiggly.

9. Remove the plastic wrap. In a small pot, heat 3 tbsp of oil. Pour the oil over the egg. Drizzle with soy sauce and sprinkle a few green onion slices on top.