Steamed Eggs Rice Cooker Food

CHINESE STEAMED EGGS (蒸蛋羹)

Steps:

• Pour warm water into the beaten eggs. Add salt then stir well.
• Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
• Cover the bowls with cling film. Pierce to allow the steam to escape.
• Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
• Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
• If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.

EGG RICE

Steps:

• pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
• crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk).
• just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
• when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
• add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
• make sure the soy sauce is well mixed in with the rice.
• enjoy! :).

STEAMED EGGS (RICE COOKER)

Steps:

• 1. Add about 1 to 1 1/2 inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
• 2. Remove the steamer tray and cover the pot, add the eggs to the steamer tray, place tray on the cooker, for a pot, remove from heat, add the eggs then put back on heat. For a pot, adjust the heat needed to maintain a gentle boil.
• 3. Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes. (My little rice cooker doing its thing.)
• 4. Place a large bowl in the sink and fill will ice, then fill with water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the ice water, as the ice melts, turn on the tap to keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
• 5. When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them under running water, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
• 6. I hard cooked 10, previous photo shows 9, here is number 10. I took the ugly egg, the white was broke, and sliced in half, and as you can see, absolutely no green from over cooking. The whites were perfect in taste, not rubbery at all. Yolk was perfect.