Espresso-machine steamed eggs (huevos al vapor), with sausage and chawanmushi-style variations
J. Kenji López-Alt · ♥ 5.3K likes · 208K views · 10 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggs
- butter
- salt
Put two eggs in the bottom of a cup with a little butter and a pinch of salt; mix very slightly.
Preheat the espresso machine, put the steam wand in the eggs and move it to agitate and aerate them as they cook.
Stop when the eggs set, at about 160 to 170 degrees; they turn from liquid to set almost instantly.
- at a biki sausage
- butter
- legs
Variation: add sausage and butter with the eggs and steam without mixing first, until it starts to bubble.
- maitake and shimeji mushrooms
- butter
- 2 whole eggs
- shaved bonito flakes
- kombu seaweed
- hot water
- dashi
- salt
- chives
Variation (chawanmushi style): put mushrooms sauteed earlier in butter in the cup with a little more butter and two eggs; add a few tablespoons of quick dashi made from bonito flakes and kombu steeped about 15 minutes in hot water from the steam wand, a little salt and chives; steam until set, under 30 seconds.