Steamed Eggs à La Harbin Restaurant Recipes

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.

STEAMED EGGS à LA HARBIN RESTAURANT

Steps:

• Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
• Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
• Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
• When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

STEAMED JELLY EGGS

Steps:

• Mix the first five ingredients well.
• Pour the mixture into a shallow saucer.
• Steam the mixture over boiling water, or you can steam it inside rice cooker above rice, until it is just cooked (about 7 minutes).
• Sprinkle the spring onion on top.
• Add soy sauce on top to suit your taste.
• Serve hot with rice and other dishes.

STEAMED EGGS

Steps:

• Beat the eggs lightly.
• Add in all the ingredients and mix well.
• Pour the mixture into a dish.
• Steam until the mixture is set.

CHINESE STEAMED EGG WITH SOY GLAZED MUSHROOMS AND SCALLION SALAD

Steps:

• Place the scallions in a medium bowl and cover them with cold water. Use your hands to lightly massage the scallions to separate the thin strips and to remove the slimy coating scallions sometimes have. Rinse and repeat this until they no longer feel slimy. Drain well and set aside; the scallions can be refrigerated for up to 3 hours before serving.
• Whisk the gochujang, sesame oil, rice vinegar, garlic, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce together in a medium bowl. Add the scallions and sesame seeds and toss until combined. Refrigerate until ready to serve.
• Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon black pepper and cook without stirring until the mushrooms are deeply browned and caramelized on the bottom, about 6 minutes. Flip the mushrooms and cook until the second side is browned and the mushrooms are tender, about 4 minutes. Remove the mushrooms to a small plate.
• Lower the heat under the skillet to medium. Add the remaining 2 tablespoons soy sauce, 1/4 cup water and remaining 1 teaspoon sugar. Stir the mixture together, scraping the bottom of the pan to remove any browned bits of mushroom that stuck to the bottom. Bring the mixture to a simmer and cook until you have a thin glaze, about 3 minutes. Add the mushrooms back in and stir until they are fully coated in the sauce. Remove from heat, taste and add salt if needed. Keep warm until ready to serve.
• Bring a few inches of water to a boil in the bottom of a steamer set over medium heat. Whisk together the eggs, 1/4 teaspoon salt and 1 1/2 cups water together in a medium bowl. Place a 9-inch pie plate in the steamer and then pour in the whisked egg mixture. Cover the steamer, reduce the heat to medium and steam the egg custard until just set and the consistency of very soft tofu, about 15 minutes.
• Carefully remove the egg custard from the steamer. Divide the rice among four bowls or plates and top with the egg custard, soy-glazed mushrooms and scallion salad.