Steamed Eggs Food

STEAMED EGGS

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.

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.

CHINESE STEAMED EGGS

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 (BASTED) FRIED EGGS

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.

STEAMED JELLY EGGS

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.

THAI STEAMED EGGS

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.

STEAMED EGGS (KAI MEUNG)

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.