Steamed Eggs With Coriander Recipes

STEAMED EGG (蒸蛋)

Steps:

• Chop the green onions to be added as garnish at the end.
• Place the steamer rack in the wok, and place your bowl on top of the rack.
• Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
• Mix warm water with the eggs (0.5 cups per egg).
• Make sure that the water is boiling in the wok and that your stove is still on high heat.
• After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
• Once the dish is done steaming, remove the lid. Add green onion and white pepper to taste.
• Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.

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.

THAI STEAMED EGGS

Steps:

• You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
• Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
• Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
• Sprinkle the eggs with the minced onion and coriander, and serve with rice.

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.

STEAMED EGGS WITH CORIANDER

Steps:

• Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
• Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
• Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
• Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.

SCRAMBLED EGGS WITH CORIANDER AND GINGER (EKURI PARSRI)

Steps:

• Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
• In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
• Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
• Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.