Steamed Egg Recipe By Tasty Recipes

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 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!

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.

STEAMED EGGPLANT

Steps:

• Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.