This Japanese recipe is all about enjoying the texture of eggs that have been cooked gently. This version has added chicken and mushrooms but you can add prawns and spring onions, if you prefer.
This is very similar to the traditional recipe I know of. The key of steaming eggs is to keep the heat at medium low or low to obtain a smooth surface. I also lay shrimps and ginkgo nuts when the surface is set and steam for about 7 more minutes. - 28 Feb 2006 (Review from Allrecipes US | Canada)
I also decreased the amount of broth by half and the steam eggs were perfectly creamy and soft. Be sure to cook it gently over medium low heat. Instead of the mushroom, I added in kernels of cooked corn and minced chicken (raw is fine). I also added a touch of sesame oil. Very yummy. - 06 Sep 2007 (Review from Allrecipes US | Canada)
Wonderfull! I tried this recipie out for brunch today and it was simply delectable. My guests at first were a bit hesitent, but found it adictive as they delved into the dish. A suggestion, one may wish to decrease the chicken stock to a half cup if one wants a more solid texture to the egg. As the result with one cup can be slightly soupy. - 10 Nov 2005 (Review from Allrecipes US | Canada)