Steamed Eggs Recipes

STEAMED EGGS

Steps:

• In a large round shallow pot add enough water to come up the sides of the pot by ¼ inch (0.5 cm).
• Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
• In an earthenware bowl, crack eggs making sure to keep yolks intact.
• Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
• Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
• Allow to steam for 6 minutes.
• Carefully remove hot bowl from the pot and place on a plate.
• Pick tarragon leaves from the stems and add to eggs.
• Serve immediately.

STEAMED EGGS

Steps:

• Place oil or butter in skillet, and heat. Add eggs, and cook til whites are done the way you wish.
• Add water, and cover with a lid. Do not peak or you will loose your steam. Cook over medium heat for 2 minutes, for medium done eggs.
• Remove to a plate, and add salt, pepper, and cheese if desired.

STEAMED EGGS

Steps:

• Crack eggs into a medium bowl; whisk to combine. Transfer to a large porcelain heatproof pitcher and add butter. Submerge the steam wand of an espresso machine into pitcher and release steam, moving pitcher up, down, and side to side to evenly cook eggs, about 30 seconds. Serve immediately with desired toppings.

STEAMED EGG (CHAWAN MUSHI)

Steps:

• In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
• Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

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.

CHINESE STEAMED EGGS

Steps:

• Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
• Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
• Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
• Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
• Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
• Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.

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 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!