After countless times trying to make the perfect, smooth and creamy cawan mushi (Japanese steamed egg), I finally succeeded. I added 1 part water to 1 part egg. Eg. if the egg is 2 ounces, the water should be a little less than 2 ounces. For room temperature egg (i.e. not from fridge), I steamed the egg mixture for 3 minutes under medium flame, then turned off the flame and let the cup of egg sit in the pot for another 5-10 minutes. The girls' former nanny makes super smooth and creamy steamed eggs. She told me that she steams the egg mixture for 1 minute, turn off the fire and let the plate of egg sit in the wok for another few minutes.
Here's the cawan mushi that I made for Baby. I put about 1/4 teaspoon of Bragg's Amino Acid to the egg and she loves it. I prepapre cawan mushi for her several times in a week.
My mil bought this cawan mushi cup from Japan. Nice hor?