A classic Chinese comfort food, steamed eggs have a delicate, smooth texture. Ideally, they are silky and free of craters on top, but how soft to make them is a matter of personal preference. More water will give you softer steamed eggs, while less water makes them firmer. The dish as prepared below contains 145 calories, 10 g of fat, 12 g of protein and 80 international units of vitamin D. Steamed eggs are commonly served with rice and other sides for dinner.
Step 1
Place water in the bottom of the steamer and set the steamer rack in place. Heat the water to boiling. Make sure the boiling water does not touch the steamer rack.
Step 2
Beat the eggs with a fork. Add 6 tbsp. of water and mix well. Strain the egg mixture into a 1-quart casserole dish to remove all the foam.
Step 3
Cover the casserole dish and set it in the steamer on the rack. Put the lid on the steamer and turn it to "Low."
Step 4
Steam the eggs for 12 to 15 minutes. Open the steamer lid away from you and lift of the casserole cover to see if the eggs are coagulated. If they are, remove the dish from the steamer with hot pads.
Step 5
Serve the steamed eggs immediately, with a dash of soy sauce and sesame oil. Garnish with green onion.
Tips and Warnings
- Add minced pork or seafood prior to steaming eggs, if desired. Use fresh eggs for best results. Fresh eggs have a cloudy white, according to the Egg Nutrition Center. The cloudiness comes from a high carbon dioxide content. Steam eggs in a rice cooker with a steamer rack for an alternate cooking method. The rice cooker turns off automatically when they are done.
Things You'll Need
- 2 large eggs
- 1 cup water
- Mixing bowl
- Fork
- Strainer
- 1-quart casserole dish with cover
- Steamer
- Hot pads
- Soy sauce
- Sesame oil
- Green onion slices
References
- USDA: Nutrient Data Laboratory
- TasteHongKong.com; Steamed Eggs -- How to Make Them Smooth is No Secret; September 2010
- California State University Long Beach: Steamed Eggs with Crab Meat
- World Foodie Guide; How to Make Chinese Steamed Egg; 2008
- Egg Nutrition Center: Egg Nutrition
- Egg Nutrition Center: Egg Handling
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