Steamed Jelly Eggs Recipes

CHINESE STEAMED EGG

Steps:

• First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
• The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. For reference, in the photos, I used 300 milliliters of water.
• Slowly mix the water in with the eggs. Mix in salt if using.
• Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
• Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
• Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
• Carefully remove from steamer and garnish with desired toppings. Serve warm.

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.

SWEET EGG JELLY

Steps:

• In a large bowl, whip the eggs and sugar with an electric mixer until light. Gradually pour in milk, and whip until well blended.
• Heat the egg mixture in a skillet over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. This will take 15 to 20 minutes. Remove from heat immediately. If it becomes solid, it has over cooked.

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 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 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!