Soft Steamed Egg Recipes

EASY PEEL EGGS (SOFT, MEDIUM, OR HARD)

Steps:

• Place the steamer basket or rack in a lidded saucepan or pot, and fill with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). Heat the water on high heat until it is rapidly boiling. Remove the pot from the heat and quickly but gently place the eggs in an even layer at the bottom of the steamer basket. Put the pot back on the burner, reducing the heat to medium high. Cover the pot. Set your timer for 6 minutes for soft boiled, 10-12 minutes for not-quite hard boiled with a partially translucent and bright yolk, or 13-15 minutes for fully cooked-through hard boiled. Remove the eggs to a bowl of ice water with a slotted spoon, or run cold water directly into the pan to cover the eggs and quickly cool them. To best preserve freshness, store the eggs, unpeeled, in the refrigerator for up to a week.

STEAMED SOFT BOILED EGGS RECIPE

Steps:

• Method: Put water in a wok or a pot, about 2.5-cm / 1-inch in depth. Cover and bring it to a boil over high medium heat. You should see some steam releasing from the wok rim. Quickly remove the lid and carefully place eggs on a steaming rack. Cover and steam for 6 minutes. Transfer the eggs into a bowl of iced water. Let them cool to touch. Peel and cut open. The yolk will be runny. If the eggs are cooked for 12 minutes, they are completely cooked and the yolks are quite hard. If cooking for 10 minutes, the egg whites and yolks are cooked, yet the yolks are soft and not tough. So choose whatever you like to cook your own eggs somewhere between 6 to 10 minutes to get soft-boiled eggs.

SOFT STEAMED EGG

Steps:

• First, prepare the ingredients you need, and prepare them all at once, so that you don't have to be rushing when you use them. I boiled the boiling water in advance. Make sure it is just boiling hot water.
• Knock the eggs into the container, add an appropriate amount of salt, and beat them evenly with chopsticks. A small manual whisk is better.
• Then prepare an appropriate amount of boiling water. The ratio of boiling water to eggs is 1.5 to 1, and the maximum is not to exceed 2 to 1. The larger the amount of water, the tenderer the eggs will be. Pour the boiling water into the egg liquid slowly. Pay attention to the technique and do not put the boiling water. Pour it all in, but slowly pour it into the egg liquid, stirring quickly while pouring it, and then stop the chopsticks until the boiling water is finished.
• Then use a strainer to filter the egg liquid into a small bowl to filter out the bubbles generated by the whipping, so that the steamed egg has no pores.
• The next step is to steam it on the pot. Remember to use a low fire when steaming. If the fire is too high, the eggs will generate bubbles. When steaming, cover the bowl with a lid. Use a plate without a special lid, or Plastic wrap can also be used.
• When steaming the eggs, treat the shrimps. The shrimps I use are freshly peeled. After peeling, use cornstarch and cooking wine to mix well, and marinate for 5 minutes.
• The eggs will be set after steaming for 6 to 8 minutes. Open the lid and the plate, wash the cornstarch from the shrimp and place it on the egg. Cover the lid and the plate and continue heating for two minutes.
• When the time is up, just open the lid and eat. The surface can be diluted with boiling water and a little light soy sauce, sesame oil, pour it on the egg custard, it is delicious.

MICROWAVE-STEAMED EGGS

Steps:

• In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
• Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
• Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.

HARD-STEAMED EGGS

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
• Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

EASY SOFT-BOILED EGG

Steps:

• In a medium-size saucepan, bring 3 inches water to a boil. Add egg, cover, and remove pan from heat. Let stand 5 to 6 minutes. To serve, crack one end of egg and peel off some shell, then scoop out egg with a spoon.

STEAMED EGG RECIPE BY TASTY

Steps:

• Bring a medium pot with about 1 cup (240 ml) of water, just enough to cover the bottom of the pan by an inch (2 cm), to a boil.
• Add the beaten egg to a ramekin and sprinkle in a pinch of salt.
• While slowly stirring with a fork, pour in the remaining water.
• Cover with foil and place the ramekin into the boiling water. Cover and steam for 12 minutes. Uncover, carefully remove the ramekin, and take off the foil.
• Top with chives if you like.
• Enjoy!