Steamed Eggs Recipes
STEAMED EGG CUSTARD
Steps:
- In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
- Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
- Spoon dressing on top and serve.
STEAMED EGGS
My husband makes these for me every sunday after church. I don't particularly like eggs, but I love these. They have such a different taste than your eggs you normally prepare. I love mine sprinkled with a little cheese... my favorite is sharp cheddar, or montery Jack. The time you steam them depends on how well done you like your eggs. If you don't get it right the first time, you'll know how much time to allow the second time.I like mine medium, with the whites well cooked and the yolks only partly runny. I would like to state that this recipe is not my own creation but was found online someplace.
Provided by Lou6566
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 176.6, Fat 13.3, SaturatedFat 5.5, Cholesterol 382.1, Sodium 176.3, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
CHINESE STEAMED EGGS
These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 6
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 EGGS (KAI MEUNG)
I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg.
Provided by Peter J
Categories Lunch/Snacks
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Prepare a steamer over relatively high heat so you are getting plenty of steam.
- If eggs have been refrigerated leave them out a while until they reach room temperature.
- Steam eggs for 12 minutes.
- Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling.
THAI STEAMED EGGS
Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9
Provided by Random Rachel
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 83.2, Fat 4.9, SaturatedFat 1.6, Cholesterol 186.1, Sodium 476.6, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 7.2
HARD-STEAMED EGGS
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
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 JELLY EGGS
Common Cantonese dish well-known among all families. Its taste is fluffy and tender. This dish is simple and cheap. Both suitable for the old and kids. Try it -- You can add what you like inside the eggs such as meat, shrimps, mushrooms or anything else.
Provided by Rita Wu
Categories Cantonese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 66.3, Fat 4.9, SaturatedFat 1.3, Cholesterol 158.6, Sodium 343.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 4.8
STEAMED (BASTED) FRIED EGGS
This is a quick method to make eggs that appear to be "over easy" without the mess of turning and it uses much less fat for the cooking. Broth can be used instead of the water as the basting liquid. Thanks to Ericjs for the proper name for the cooking technique.
Provided by Red_Apple_Guy
Categories Breakfast
Time 5m
Yield 2 eggs
Number Of Ingredients 4
Steps:
- Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.
- Place the pan over medium heat.
- When pan and oil are heated, break eggs and place in pan with some separation between eggs.
- When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan
- Cover the pan tightly
- Cook for 30 seconds before looking at the eggs
- Cover the eggs after checking and cook until the eggs are the desired degree of doneness.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
More about "steamed eggs recipes"
STEAMED EGG: CHINESE COMFORT FOOD - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (6)Total Time 20 minsCategory EggPublished 2015-01-29
- Crack 3 eggs in a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Now measure out water at the same volume as the eggs, and add it to the bowl. Do the same with the broth. Whisk in the sesame oil, and make sure everything's well combined.
- Place 4 empty ramekins in a steamer over high heat. Be sure the water will not bubble and touch the ramekins during steaming. Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins, pouring it through a fine mesh strainer.
- Cover the steamer, turn up the heat to high, and steam for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Remove from the steamer, sprinkle with scallions, and serve.
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- Bring water to a boil over medium-high heat. Insert a steamer basket (legs of basket should be propped up if it has collapsable legs).
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From koreanbapsang.com
- Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.)
- In a lightly oiled earthenware, small stone/ceramic pot, or any heatproof bowl, mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot) or salt.
STEAMED EGGS : 4 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
- Ingredients (4 Servings) 5 eggs. ½ can of chicken broth (14 oz) ½ teaspoon of salt. ½ teaspoon of pepper. ½ teaspoon of sesame oil. Optional toppings (finely chopped to sprinkle on top): ham, scallions, or cilantro.
- Combine the eggs, chicken broth, salt and pepper in a bowl. Gently whisk (want to avoid creating large air bubbles) until well combined. Run the mixture through a strainer to get the very silky smooth texture.
- Place a metal rack in a large pot and fill the pot with water couple inches up the sides. Bring the water to a gentle boil then place the bowls of steam egg mixture on the metal rack.
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From theworktop.com
- 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).
CHINESE STEAMED EGG - CHINA SICHUAN FOOD
From chinasichuanfood.com
- Set up the steamer, bring the water to a boiling and slow down the fire to simmer for 8 to 10 minutes depending on your container. For the time, please see note 1.
CHINESE STEAMED EGGS (鸡蛋羹) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
- Break the eggs into a liquid measuring cup and add the salt. Beat the eggs with a fork until they are smooth, but not airy. Check the volume measurement of the beaten eggs, it should be about 1/2 cup.
- Add the water, just under two times the volume of the egg, just slightly above 3/4 cup (about 1 tablespoon more) in most cases (*Footnote 2). Whisk until the mixture is consistent.
SILKY STEAMED EGGS
From asianfoodnetwork.com
- Beat the eggs. Crack the eggs into a large bowl, add pinch of salt, and beat for at least 1 minute until fluffy. | Whisking egg will result in a lovely, airy texture for your steamed egg.
- Combine stock with the egg mixture. Measure out water –same volume as egg Measure out stock –same volume as egg Add water, stock, egg mixture and 1 tsp of sesame oil into a bowl. Whisk until well combined.
- Steam the egg. Slowly pour the egg mixture through a fine mesh strainer into a heat proof dish. Cover with cling film and poke holes. Place dish on a steaming rack in a wok filled with boiling water over high heat. Ensure the water doesn’t bubble over into the bowl while steaming. Turn the heat down to a simmer and steam for 10 minutes. | Straining the egg mixture will prevent bubbles from forming and gives a glassy surface.
STEAMED EGG WITH SEAFOOD - EGG WAN'S EASTERN FOOD ODYSSEY
From eggwansfoododyssey.com
- Soak dried shitake mushroom in the warm water for 5~10 minutes until it has softened and slice it.
- Heat the 1 ½ cup water, salt, bonito powder in a pot until it’s hot but not boiling. Pour it into the beaten eggs and stir constantly when you’re pouring the seasoning into the eggs. Sieve the egg mixture into a bowl or deep plate and put half of seafood into the egg mixture. Cover the bowl with cling film and steam it for around 15 minutes to be done.
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From youtube.com
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Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling eggs. Raw eggs can contain harmful bacteria. Eggs and egg-based foods should be cooked to an internal temperature of at least 74°C (165°F) to ensure they are safe to eat. Eating raw or lightly cooked eggs can be especially risky for: young ...
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【STEAMED EGG WITH MINCED MEAT】 | MISS CHINESE FOOD
A delicious steamed egg with meat foam is ready, I hope everyone will like it. Have you learned it? Hurry up and give it a try. If you have any good suggestions or different views on the editor’s approach, you are welcome to leave a message, thank you. Remember to follow the editor and repost the editor’s work. The editor will provide food tutorials for everyone as …
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STEAMED EGG - COOKING KOREAN FOOD WITH MAANGCHI
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GAERAN JIM - KOREAN STEAMED EGG SIDE DISH - EASY KOREAN FOOD
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NUTRITIONAL STEAMED EGGS RECIPE - SIMPLE CHINESE FOOD
Prepare the ingredients, blanch the carrots and broccoli in boiling water. 2. Cut into dice separately. 3. Put in a small bowl for later. 4. Beat the eggs into a bowl, add 2 times the water of the eggs and stir evenly, skim the froth, and add the chopped vegetables. 5. Add cold water to the pot, steam on the pot, high fire.
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THE INSANELY DELICIOUS WAY TO MAKE STEAMED EGGS | REAL SIMPLE
1. Preheat oven to 325°F. Coat an 8x8-inch glass baking with nonstick cooking spray. 2. Whisk 12 large eggs in a large bowl until just combined. Add ½ cup whole milk, ½ teaspoon kosher salt, several grinds black pepper, and a handful of chopped chives (optional) and whisk until just combined. 3.
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HOW TO COOK STEAMED EGG CUSTARD - CHINA HIGHLIGHTS
Steamed egg custard is a northern Chinese dish. The custard has a yellow appearance and tastes smooth and delicate. It is suitable for both young and old as it can release proteins, is easily digested and can be absorbed by all ages. Moreover, it is easily and quickly cooked. Ingredients and Seasonings. Main ingredients: 3 eggs and 20g lean pork
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KOREAN STEAMED EGG RECIPE (GAERAN JIM) RECIPE
In a heat-safe bowl—porcelain or stoneware work best—whisk together the eggs, water, scallions, and salt until fully combined. If using a microwave, cover the bowl with a plate and cook for 4 minutes. If steaming on a stovetop, add the bowl to a steamer and steam for 10 minutes over medium-high heat. Serve and enjoy.
From thespruceeats.com
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SWEET STEAMED EGG | MISS CHINESE FOOD
Step 2. Filter it, cover with plastic wrap, pierce the hole with a toothpick, steam for 10 minutes, and stew for another five minutes. Finally, you get home cooking sweet steamed egg. Filter it, cover with plastic wrap, pierce the hole with a toothpick. Print Recipe.
From misschinesefood.com
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EMERALD SHRIMP STEAMED EGG RECIPE - SIMPLE CHINESE FOOD
Knock the eggs into the bowl. 3. Disperse, add appropriate amount of warm water and mix well. 4. Cover with plastic wrap and pierce a few holes with toothpicks. 5. Put it in a pot of boiling water and steam for ten minutes. 6. After the eggs are set, add the shrimp and peas, and steam for about five minutes. 7.
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From dailymail.co.uk
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PERFECT STEAMED BOILED EGGS RECIPE - SERIOUS EATS
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled. Serve immediately if serving hot.
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STEAMED EGG CUSTARD RECIPE - SIMPLE CHINESE FOOD
3. Filter the egg liquid: filter the beaten egg liquid with a filter to ensure the smooth and flat surface of the egg custard; 4. Cover with low heat for steaming: Cover the custard or plastic wrap when steaming the custard. During the steaming process, change to a low fire after the water boils. The steaming time is 8-10 minutes.
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MICROWAVE STEAMED EGGS RECIPE - SIMPLE CHINESE FOOD
3. ① Beat eggs in the bowl. 4. ② Use chopsticks to scatter into a smooth egg liquid. (Be sure to break up the egg, otherwise it will be unevenly steamed, and it may be mixed with egg whites. 5. ③ After boiling the water, let it cool, pour it into the egg liquid, and stir while pouring. The ratio of water to egg liquid is 2:1.
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STEAMED EGGS | RECIPES FOR COOKING, BAKING, GRILLING
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STEAMED EGGS | STEAMED EGGS, FOOD, BOILED EGGS
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STEAMED QUAIL EGGS RECIPE - SIMPLE CHINESE FOOD
Cut broccoli into small flowers. 3. Brush the bottom of the plate with oil and knock in the quail eggs. 4. Broccoli lay around in a circle. 5. Put it in a steamer and steam for 8-10 minutes until the quail eggs are cooked thoroughly. 6. Pour soy sauce on top of the pan.
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KOREAN STEAMED EGGS (GYERANJJIM) | FOOD & WINE
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From foodandwine.com
From foodandwine.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #very-low-carbs #breakfast #eggs-dairy #easy #beginner-cook #cheese #eggs #dietary #low-sodium #low-carb #inexpensive #low-in-something #number-of-servings #3-steps-or-less
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