Go Back
–+ servings
Chawanmushi-inspired steamed eggs with crispy shallot chilli oil

Chawanmushi-Inspired Steamed Eggs with Crispy Shallot Chilli Oil Magic

Delightful Chawanmushi-inspired steamed eggs with crispy shallot chilli oil provide a comforting and umami-rich meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Shallot Chilli Oil
  • 500 ml Vegetable Oil Can use canola or sunflower oil.
  • 1 Red Chilli Use Fresno or jalapeño for milder spice.
  • 1 Shallot Substitute with yellow onion if necessary.
  • 5 Garlic Cloves Fresh garlic recommended.
  • 1 tsp Black Peppercorns Ground black pepper will change texture.
  • 1 Cinnamon Stick Optional for spice-free version.
  • 4 tbsp Chilli Flakes Adjust according to personal preference.
  • 1 tbsp Smoked Paprika Swap for regular paprika if needed.
  • 1 tbsp Light Soy Sauce Low sodium or tamari for gluten-free.
  • 1 pinch Caster Sugar Omit for zero-sugar version.
For the Steamed Eggs
  • 6 Fresh Eggs Organic or free-range for best texture.
  • 525 g Chicken Stock Use vegetable stock for vegetarian option.
  • 1 tsp Light Soy Sauce For garnish.
  • 1 handful Spring Onions Green onions work as a substitute.
  • 1 pinch Black Sesame Seeds Skip if not available.

Equipment

  • Steamer
  • Mixing Bowls
  • fine sieve
  • Pot
  • Ramekins

Method
 

How to Make Chawanmushi-inspired Steamed Eggs
  1. Heat the vegetable oil in a pot over medium heat. Add the red chilli, shallot, garlic, black peppercorns, and cinnamon stick. Cook for about 20 minutes until golden brown, stirring occasionally. Strain the oil over a bowl of chili flakes and let it infuse while you prepare the eggs.
  2. In a bowl, whisk the eggs until well combined. In a separate pot, heat the chicken stock until steaming but not boiling. Gradually mix the hot stock into the eggs, whisking continuously. Strain the mixture through a fine sieve to ensure a smooth texture.
  3. Pour the egg mixture into ramekins, covering them tightly with cling film. Place the ramekins in a steamer basket over simmering water. Steam for 8-10 minutes, or until the eggs are set with a slight jiggle when gently shaken. Let them rest off the heat for an additional 5 minutes.
  4. Carefully uncover the ramekins and drizzle each serving with the crispy shallot chilli oil. Garnish with spring onions and a sprinkle of black sesame seeds for that finishing touch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 350mgSodium: 500mgPotassium: 200mgSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Feel free to experiment with garnishes like cilantro, mint, or different seeds to enhance the presentation.

Tried this recipe?

Let us know how it was!