If you're looking to break out of your usual breakfast habits, Japan may have just the answer.
Chawanmushi, a traditional Japanese egg custard, is making waves far beyond Asia’s shores in 2025—and for good reason. With its silky texture and simple ingredients, this dish brings elegance to your breakfast table with minimal effort.
As Japan continues to grow in popularity as a travel hotspot, its culinary delights are reaching more kitchens around the world. Chawanmushi proves that even a humble egg can be transformed into a smooth, spoonable masterpiece.
This was inspired by an article in Freundin.
The Three-Ingredient Secret
Chawanmushi (literally “steamed in a tea bowl”) is surprisingly simple to make.
The base requires only three ingredients: eggs, warm water (or broth for extra flavor), and a pinch of salt. What makes this dish stand out is the technique and texture—a delicate custard that melts in your mouth.
You’ll need:
3 eggs
Warm water or light broth (double the volume of the eggs)
A pinch of salt
Kitchen tools:
Mixing bowl
Whisk
Kitchen scale
Fine sieve
Heatproof bowl
Cling film
Steamer or pot with a lid
How to Make It
Whisk the eggs in a mixing bowl until they’re fully blended and turn a pale yellow.
Measure the liquid. For the perfect consistency, add warm water or broth that’s exactly twice the weight of the eggs. Season the mixture with a little salt and stir gently to combine.
Strain the mixture through a fine sieve into a heatproof bowl. This step removes any bubbles or uneven bits, giving you that silky-smooth finish. Skim off any foam with a spoon.
Cover the bowl with cling film, poking a few small holes in the top to let steam escape during cooking.
Steam gently for 15 to 20 minutes, either in a steamer or in a covered pot with a little boiling water at the bottom. Avoid high heat—slow steaming is the key to a delicate custard.
Serve warm. For a traditional touch, gently slice a crisscross pattern on top and drizzle with a dash of soy sauce. Optional toppings include spring onions, a few drops of sesame oil or chili oil, and a sprinkle of toasted sesame seeds.
A New Way to Enjoy Eggs
The result? A softly set, ultra-smooth custard that feels like comfort food but tastes like something you'd order in a top-tier Tokyo café. Whether eaten straight from the bowl or served with toasted bread, chawanmushi is proof that less really can be more.
With just three basic ingredients and a few careful steps, you’ll have a refined yet approachable dish that brings a bit of Japan to your breakfast—or any meal, really.
Once you’ve tried chawanmushi, regular scrambled eggs might never be the same.
