STEAMED EGG (CHAWAN MUSHI)
This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
Provided by CONNIEL1M
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 17m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
- Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 3.3 g, Cholesterol 212.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 526.7 mg, Sugar 1.1 g
STEAMED EGG (蒸蛋)
A silky soft Chinese comfort food that's perfect for all occasions!
Provided by Made With Lau
Categories appetizer
Time 15m
Yield 4
Number Of Ingredients 7
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.
PERFECT STEAMED BOILED EGGS RECIPE
Steaming cooks eggs more gently, for easy-to-peel "hard-boiled" eggs with tender whites.
Provided by J. Kenji López-Alt
Categories Snack Side Dish Breakfast and Brunch Quick and Easy
Time 35m
Yield 6
Number Of Ingredients 2
Steps:
- 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. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
- To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize Makes 6 eggs, UnsaturatedFat 0 g
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
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