I’m always amazed at what a humble egg can turn into. It helps create the lush texture of lemon curd and homemade mayonnaise, and sets the filling in custard-based desserts like pumpkin pie. But one often-overlooked way to prepare eggs is to mix them with liquid and gently steam them. In Japan, chawanmushi is a savory steamed custard made this way. But one of my favorite comfort foods is Chinese steamed eggs.
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