Charwan Mushi (individual egg custards)

Many of us are familiar with sweet custards, like flans.  Charwan mushi is a simple savory custard that makes a great breakfast or elegant addition to dinner.  These custards are steamed, not boiled, giving them a soft, smooth texture.  You can vary this dish by using other vegetables like sauteed asparagus tips, or try adding a little piece cooked chicken or shrimp. They travel well and can be served at room temperature - great for picnics.

Servings: 4 Prep Time: 15 minutes Cook Time:15 minutes

Ingredients

Classic Charwan Mushi - Asian flavor

• 1 tsp sesame seed oil

• 1 Tbsp olive oil

• 4 small shiitake mushrooms cleaned, trimmed and finely sliced

• 1 small carrot cleaned and finely sliced

• 3 large eggs

• 1 Tbsp mirin or sake

• 1 Tbsp tamari or soy sauce

• 4 chives minced

Veggie Custards

• 1 Tbsp olive oil

• 1 small mushroom cleaned, trimmed and finely sliced

• 1/2 red pepper minced

• 1/2 green pepper minced

• 1/2 cup onion minced

• handful spinach minced

• salt and pepper to taste

• spoonful salsa

Instructions

Charwan Mushi

1. Heat the oils in a skillet on low, saute mushrooms and carrots for 2 minutes. Season lightly with salt and pepper. Divide the vegetables between 4 small ramekins or bowls. Beat eggs with tamari and mirin, then divide equally among the ramekins. Garnish with a few sprigs of chives. Place ramekins into a steamer basket set over boiling water and steam for 10-15. Custards should be soft and just 'set', not overly firm. Serve hot or warm.

Veggie Custards

1. Heat the oil in a skillet on low, saute the vegetables until bright, and slightly softened. Season lightly with salt and pepper. Divide the vegetables between 4 small ramekins or bowls. Beat eggs with salsa then divide equally among the ramekins. Place ramekins into a steamer basket set over boiling water and steam for 10-15. Custards should be soft and just 'set', not overly firm. Serve hot or warm.

2. Don't have a steamer basket set? Fill a large pan 1/4 full with water. Place two small cups upside down in the water. In another pan that fits within the larger one, place the custard filled ramekins. Place this pan on top of the cups in the larger pan, being careful to make sure it is balanced and stable. Cover and cook as directed.

Recipe Notes

Nutritional highlights: Eggs nourish and build Qi, Yin and Blood and are very nutrient dense and building. Use with caution if you have a lot of excess like phlegm, damp, allergies and obesity.

Primary season: Spring & Summer.