Steamed Gold And Silver Eggs Recipes

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HARD-STEAMED EGGS



Hard-Steamed Eggs image

Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.

Provided by bd.weld

Categories     Appetizers and Snacks

Time 40m

Yield 12

Number Of Ingredients 1

12 eggs, at room temperature

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.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

STEAMED EGG RECIPE BY TASTY



Steamed Egg Recipe by Tasty image

Here's what you need: water, egg, salt, chive

Provided by Matthew Johnson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 4

1 ⅓ cups water, divided
1 egg, beaten
1 pinch salt
chive, chopped, for garnish

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!

Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

STEAMED EGGS



Steamed Eggs image

For creamy breakfast eggs, try a recipe from chef Jody Williams that makes inventive use of an everyday espresso machine.

Provided by Martha Stewart

Number Of Ingredients 5

3 large eggs
1 tablespoon butter
Prosciutto and Parmesan cheese, for serving (optional)
Smoked salmon, capers, and creme fraiche, for serving (optional)
Chevre cheese and sun-dried tomatoes, for serving (optional)

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 EGGS à LA HARBIN RESTAURANT



Steamed Eggs à la Harbin Restaurant image

Provided by Elaine Louie

Categories     dinner, lunch

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups vegetable broth, at room temperature
1 teaspoon cornstarch
4 large eggs
freshly ground white pepper or black pepper
1 teaspoons plus 2 tablespoons vegetable oil
3 scallions, chopped
1 teaspoon cornstarch
5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
1/4 cup fresh or frozen peas
1/4 cup garlic chives, ends trimmed, cut in 1-inch lengths
1/2 teaspoon sugar
1 tablespoon soy sauce

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.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED GOLD-AND-SILVER EGGS



Steamed Gold-and-Silver Eggs image

Number Of Ingredients 8

6 eggs
1 1/2 cups water
1/2 pound frozen fish filet
1/2 teaspoon salt
1 tablespoon smoked ham
1/2 teaspoon salt
1 tablespoon peanut oil
Chinese, few sprigs parsley

Steps:

  • 1. Separate eggs. Boil water, then let cool slightly. 2. Mince fish and add. with half the water and salt, to egg whites. Beat lightly. 3. Mince smoked ham and add, with remaining water and salt, to egg yolks. Beat lightly. 4. Pour egg white mixture into a shallow heatproof dish. Slowly pour egg yolk mixture over as a separate layer on top. 5. Steam over low heat until eggs set (about 20 minutes). See HOW-TO, _Steaming. 6. In another pan, heat oil to smoking then pour over eggs immediately. Garnish with Chinese parsley and serve right in the steaming dish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STEAMED PRESERVED EGGS



Steamed Preserved Eggs image

Number Of Ingredients 3

1 preserved egg
3 fresh eggs
1/2 teaspoon salt

Steps:

  • 1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell). Then rinse, dry and dice. 2. Beat fresh eggs very lightly. Then stir in salt and preserved egg. Transfer mixture to a shallow heatproof dish. 3. Steam over low heat until eggs are set and custard-like (about 15 minutes). See HOW-TO, _Steaming. 4. Let cool then cut in bite-size cubes. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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