Steamed Preserved Eggs Recipes

STEAMED EGGS WITH MINCED PORK (肉碎蒸蛋)

Steps:

• Marinate the meat with the chicken bouillon powder, light soy sauce and sesame oil. Set it aside as you work on the egg mixture.
• Lightly mix the eggs, fish sauce and chicken bouillon powder together with the warm water until combined.
• Spread the marinated mince on a steam-safe dish.Pro Tip: Make sure that the dish is small enough to fit in your steamer.
• Hover a sieve over the dish and gently pour the egg mixture through. Scoop out any floating bubbles.
• Bring the steamer to a boil and cover the dish in plastic wrap. Place the wrapped dish inside and steam on a low-medium heat for 15-20 minutes or until just cooked.Pro Tip: To know if it's cooked, give the dish a gentle shake. The middle should wobble slightly without releasing any liquid. If it's still moist in the center, let it steam for longer in 3-5 minute intervals until it's ready.
• Meanwhile, combine the light soy sauce, water and sesame oil.
• Take the dish out and pour the sauce on top. Garnish with chopped spring onions.
• Enjoy hot as is or with rice!

PERFECT STEAMED BOILED EGGS RECIPE

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.)

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.

MICROWAVE-STEAMED EGGS

Steps:

• In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
• Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
• Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.