Chawanmushi - Japanese Egg Custard
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Ingredients for 3
1 and 1/2 cups - Chicken Broth
1/2 cup - Water
3 Large Eggs
1/2 tsp - Salt
Optional - 1 stalk - Scallions - chopped
Optional - 2 tbsp - Soy Sauce
Optional - 3 tbsp - Canola Oil
Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
In a bowl, whisk together eggs, chicken broth, water, and salt until thoroughly combined.
Pour the egg mixture into 4 oz / quarter pint mason jars up to 1/4 inch below the top. Cover the jars with the lids and twist until just finger tight.
Place jars into sous vide bath when water temperature has reached 80C / 176F. Cook for 1 hour. Remove jars from the water bath and let cool. Remove lids and serve.
Finishing Steps - Sauce
Add about 1/2 tbsp of chopped scallions on the top of the eggs inside each jar. Place the jars in a splatter-safe place (I usually use the sink). Please note: it is important to do the following steps in order to avoid large splatters or potential burns.
Heat canola oil in small pan until it starts to smoke. Remove the pan from the heat and pour a bit of hot oil into each jar - about 1/2 tbsp each. Be careful, the scallions will sizzle, smoke, and splatter. If there is no sizzle, the oil is not hot enough.
Spoon 1/3 tbsp soy sauce into each jar. Wipe down the sides of the jars in case of any splatters and serve.