Savory steamed eggs are a popular dish throughout Asia and have many variations including the silky-smooth Japanese chawanmushi, fluffy Korean gyeran-jjim, and the meatloaf-like Vietnamese chả trứng hấp. They are easy to make with just a few ingredients yet always satisfying. As it is spring here at the farmhouse our hens are laying plenty of eggs and the invasive—yet delicious—garlic mustard has returned to our property, so we decided to share our recipe for steamed eggs with you. Once you learn the basic technique you can experiment with your own variations.

  • 4 large eggs, room temperature
  • 1 cup broth, warm
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon salt
  • ½ teaspoon sesame oil
  • ¼ teaspoon ground white pepper
  • ¼ cup garlic mustard, finely chopped
  • Cooking spray
  • 4 ramekins

Prepare your steamer and add cooking spray to the inside of the ramekins. Meanwhile, whisk together ingredients in a bowl until combined (don’t overmix). Let rest a few minutes until bubbles dissipate. Pour the egg mixture into the ramekins from a close distance. Steam for 15 minutes and serve immediately. Like a soufflé, steamed eggs will deflate if quickly introduced to cold air. Don’t worry if they do, they’ll still taste great.