Steamed Preserved Eggs 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

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

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 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.

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.

STEAMED PRESERVED EGGS

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.

STEAMED THREE-KINDS-OF-EGGS

Steps:

• 1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell) then rinse and dry. Dice egg and arrange on a shallow heatproof dish. 2. Beat fresh eggs very lightly in a bowl. Separate salt egg. Add its white to bowl then dice its yolk and add. 3. Heat (but do not boil) stock. Slowly stir stock into fresh-and-salt-egg mixture, along with peanut oil and salt. Pour over diced preserved egg. 4. Steam over low heat until eggs are set and custard-like (15 to 20 minutes). See HOW-TO, _Steaming. 5. Mince scallion sprinkle over the top. Serve eggs right in the steaming dish. VARIATION: * In step 3, add to the egg mixture 1/4 teaspoon sugar and 1 teaspoon sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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!