This method of cooking eggs results in a smooth and silky custard-like dish that you can garnish with any flavors you want. I served mine with chopped scallions and a little chili oil. So delicious......
The Sunday Funday Bloggers are serving up Hot Breakfasts today......
- An English Fry Up with a Kiss of California from Culinary Cam
- Chinese Steamed Eggs from A Day in the Life on the Farm
- Corned Beef Hash from Amy's Cooking Adventures
- Soft and Spongy Dosa with Ural Dal Flour from Cook with Renu
- Mini Scones from Food Lust People Love
- Sausage and Spinach Breakfast Casserole from Karen's Kitchen Stories
- Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha's Recipe
- Sweet Italian Sausage Quiche with Ricotta from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
We also celebrate Lunar New Year/Spring Festival in February, so we have been enjoying a lot of Asian Foods. I found this recipe when researching for our Chinese New Year celebration.
This recipe requires each serving to be steamed for 10 minutes before serving. My steamer basket only holds one ramekin of this size. The ramekin contains 2 eggs or one serving. I find it best served on the days we eat in shifts.
Marissa needs to leave the house at 7 to get to work so she eats first. Then I can make Frank's serving and I steam another while he eats for Rae who doesn't have to be at college until 9. I had mine before anyone else in the house was stirring, other than the dogs whose breakfast time is 6 AM sharp!!
Yield: 1 serving
Chinese Steamed Eggs
This method of cooking eggs results in a smooth and silky custard-like dish that you can garnish with any flavors you want. I served mine with chopped scallions and a little chili oil.
Prep time: 1 MinCook time: 10 MinTotal time: 11 Min
Ingredients
- 2 eggs
- pinch of salt
- 1 c. warm water
- desired garnishes- I used scallions and chili oil
Instructions
- Whisk together the eggs and salt until combined and small bubbles form.
- Carefully whisk in the water until thoroughly combined.
- Pour this mixture through a fine sieve into a ramekin and cover with a piece of plastic wrap. Pierce a small hole in the center of the plastic wrap with a sharp knife.
- Place in a steamer rack set over simmering water, cover, and steam for 10 minutes.
- Garnish with desired toppings and serve.
Notes
Recipe adapted from one found at Budget Bytes.
Topping ideas~~chili oil, scallions, chives, sesame seeds, soy sauce, shrimp.
Nutrition Facts
Calories
127.76Fat (grams)
8.38 gSat. Fat (grams)
2.75 gCarbs (grams)
1.07 gFiber (grams)
0.16 gNet carbs
0.91 gSugar (grams)
0.47 gProtein (grams)
11.2 gSodium (milligrams)
176.51 mgCholesterol (grams)
327.36 mg
Property of A Day in the Life on the Farm
Your little peek into the family routine made me smile this morning, Wendy! Dogs always eat first at our house too. I have a steamer that can fit two, maybe even three, ramekins so this recipe is perfect for the two of us. Can't wait to try it!
ReplyDeleteThanks Stacy, mornings can be crazy around here.
DeleteI don't think I've ever had steamed eggs...but they sound pretty delicious. I'm excited to give them a try.
ReplyDeleteLet me know how you like them Colleen. This was my first time as well.
DeleteSounds like a busy morning for you!!! I'm going to try this with a stacked Chinese bamboo steamer. Can't wait.
ReplyDeleteThat would work perfectly Karen, it is what they recommend.
DeleteWow I would love to make this on all the working days, such an easy healthy recipe and I am sorted on all those busy mornings
ReplyDeleteIt was my first time trying them but I enjoyed them very much.
DeleteA perfect and healthy steamed eggs.
ReplyDeleteThanks Sneha.
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