Hi Kathy, yes it helps to have the lid overhang the lip so you don't end up with water inside the cups. There are other ways to control for this though, like you can stick a wet towel between the lid and the pot to catch any dripping condensation. Probably not worth paying the shipping but I got these on Amazon: https://www.amazon.co.jp/%E3%83%86%E3%83%BC%E3%83%96%E3%83%AB%E3%82%A6%E3%82%A7%E3%82%A2%E3%82%A4%E3%83%BC%E3%82%B9%E3%83%88-%E5%92%8C%E3%82%AB%E3%83%95%E3%82%A7%E3%82%B9%E3%82%BF%E3%82%A4%E3%83%AB-%E3%82%B8%E3%83%A3%E3%83%9D%E3%83%8D%E3%82%B3%E3%82%B3%E3%83%83%E3%83%88%E8%93%8B%E4%BB%98%E3%81%8D-3%E8%89%B2%E3%82%BB%E3%83%83%E3%83%88-%E3%82%B9%E3%83%BC%E3%83%97%E3%82%AB%E3%83%83%E3%83%97/dp/B07QWP5P33/ref=sr_1_4_sspa?crid=3DL0UGM6BO8UH&keywords=%E8%8C%B6%E7%A2%97%E8%92%B8%E3%81%97+%E9%A3%9F%E5%99%A8&qid=1675047566&sprefix=chawanmushi%2Caps%2C150&sr=8-4-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFPSVROSTRDMTAyN0omZW5jcnlwdGVkSWQ9QTAxNzQ3NTJWSVdVR0hNNVdWSTgmZW5jcnlwdGVkQWRJZD1BMVA0RVlRWVBUWTJISyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
BTW, the egg prices in the US have even hit the news here in Japan.

Shopping for cups to make this right now. Yours are beautiful and more my style than most of the ones I've found. It seems to me that if the lid doesn't lap over the side of the vessel, moisture from the steam bath could enter. Or is that really an issue?

Since I started shopping for these, eggs have gone to $7 a dozen here. They're going to deserve fancier treatment at that price!

Hi Tynd the stock and egg should not seperate. This usually happens when the egg is overcooked. This can be because you have the heat up too high, or you've left the cups in the steamer for too long. Did you check the temperature of the custard with a thermometer? If you haven't already, give the video a watch, which shows the setup (you want to get the water up to a boil before you add the cups, but after you add them it should be at a bare simmer). I hope that helps.

Are the stock and egg supposed to separate on steaming?? Did I have the water too hot perhaps? Any tips for avoiding this result would be appreciated. It still tasted good!

I bet! Great idea using lobster!

Made CHAWANMUSHI with lobster, diced asparagus and shitake mushroom. The BOMB !!

You're welcome, I'm glad to hear you enjoyed it!

Made CHAWANMUSHI today with some modifications (cut recipe in half for solo breakfast, no salt, just used a dollop of Okonomi dipping sauce at the bottom of serving bowl). So delicious !! Thanks for this website/recipes !!

Hi Joey, yes a steamer will work. The waterbath method is just easier for most people since anyone should have a pot, but not everyone has a steamer.

Hi, can I steam them on the steamer rack instead of putting them into the water bath? What difference will these 2 methods produce? Thanks!