scrambled eggs with spices soft tongue Whoever eats it will like it.

 scrambled eggs with spices soft tongue Whoever eats it will like it.


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Poached eggs is a traditional Japanese dish made from steamed custard eggs. It is popular for its variety of special fillings, such as shrimp, ginkgo, fish balls, shiitake mushrooms and spring onions. The container for the poached egg It uses a real Japanese tea cup, which is Chawanmushi, which is in a small Japanese teacup. will use a small spoon to eat The recipe for Japanese Steamed Eggs is similar to Chinese Steamed Eggs, but the taste may differ. Japanese poached eggs can be eaten hot or cold. and if using udon noodles as an ingredient You will also be able to make a special poached egg cup. The steamed egg udon is known as Odamaki Mushi or Odamaki.

Ingredients for making scrambled eggs

  • 2 eggs
  • Dried fish broth (dashi) 266 g (broth mixed with eggs, ratio of 1 egg per 135 g of water)
  • 5 g of sake
  • 2 g Japanese soy sauce
  • 2 grams of salt
  • 1 shiitake mushroom, soaked in water and cut into strips
  • 2 shrimp
  • 1 tbsp minced pork
  • Spring onion leaves 1 teaspoon

How to make scrambled eggs

  1. Beat the eggs until the yolk and white are smooth.
  2. Then season by adding broth, sake, soy sauce, salt, and beat the eggs to combine the ingredients.
  3. Use a colander to filter the eggs. Put a cup for steaming.
  4. Put the minced pork and shiitake mushrooms into the bowl where the eggs will be steamed.
  5.  before steaming Spoon all the bubbles out. and bring the floy to cover the mouth of the steaming cup completely To control the temperature evenly during steaming and not let the water evaporate.
  6. Set a pot of steaming water to boil. Open the steamer lid, bring a cup of poached eggs to steam and reduce the heat to medium, steam for 7 minutes, turn off the heat.
  7. Reserve the steamer for another 5 minutes, then take it out for makeup. With spring onions and boiled shrimp Just like this, you can serve poached eggs to eat.

Tips for making scrambled eggs

  • The ratio of dried fish broth (dashi) to eggs is 1 egg per 135 g of dried fish broth. If the water is low, the poached egg will not bounce. dry, not juicy But if there is a lot of water, the poached egg meat will be liquid.
  • Straining the eggs through a colander will help the eggs become smooth. Filters out the air from the eggs.
  • Close the mouth of the cup with foil. It will help to control the temperature evenly during steaming and prevent the water from evaporating because if the water in the eggs evaporates, the eggs will become air holes, not smooth.
  • To steam poached eggs, set a pot of water to boil. When bringing the eggs to steam, reduce the heat to medium and steam for only 7 minutes and turn off the steamer. Let it rest for another 5 minutes to get soft, deliciously cooked eggs.

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