Home Cooking 18

steamed egg question, and japanese custard

gus | Sep 21, 2005 03:41 AM

A good friend of mine used to rhapsodize about the delights of steamed egg, which his Chinese mother used to prepare in the rice cooker.

How exactly do you do it? What kind of cooking vessel do you use?

Most importantly, what is a steamed egg (or eggs) like, and how do you serve it or them?

It sounds sooo good to me right now.

Also, once in Japantown in SF I ate the most delicious egg custard with bits of seafood and fish cake in it. Any recipes or hints on how to recreate it at home?

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