By Rainbow - Chef 536866 on March 29, 2010
"My mom had an egg poacher that was a metal pan with a metal tray and removable cups. I recently found a tray with 4 indentations to be placed into any 10 - 12 inch fry pan. The pan is filled with enough water to serve as a kind of double boiler, making steam to heat the egg mixture. With chawanmushi cups the water does come up to about 1/2 way of the cup, but with the poacher that is not necessary. The recipe is the same for both, and it's the cooking time that differs. The cup takes longer because the mixture is deeper and it is eaten from the cup. The poacher is quicker because shallower and the egg is removed from the poacher (I put it on toast) I find chawanmushi style steamed eggs to be very satisfying. It's also healthy. The ingredients can be varied according to what is on hand. I put in the ingredients just 1 of each thing because the numbers are very flexible and it's just to give a list of the possibilities. The filling ingredients are placed in the cups separately from the egg mixture. The egg mixture is the liquids stirred together and then poured on top of the other ingredients."
Serving Size: 1 (68 g)
Servings Per Recipe: 1