This is a simple, no-frills kind of dish that offers a little variety to your usual fried or scrambled egg. Often, Japanese students learn how to steam foods in the school room through making breads and muffins. While a usual technique according to Western baking, the delicate flavors and textures evoked through this process suit the Asian repertoire. There is still something rather decadent about a gooey, puffy egg. It can make any meal just a little more special. (Serves 1)
1 large egg
Saucepan; thick, heatproof glass cup; aluminum foil
1. Fill a saucepan one-fourth full of water, and bring to a boil.
2. Meanwhile, coat the inside of a glass with cooking spray, and carefully crack the egg into the cup.
3. Cover the top of the cup with foil to keep the steam and heat inside.
4. Carefully place the cup in the boiling water. (If you wish, you can add a clean dishtowel to the bottom of the saucepan to reduce the rattling sounds the cup will create.)
5. Cook the egg for 7 to 10 minutes, depending on the desired texture and consistency. (It is recommended that you use a clear glass cup for this, so you can check the doneness of the egg. Carefully remove the egg with a spoon, loosening around the edges first.)