CHINESE STEAMED EGGS
These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
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annie ibanez
[email protected]This is a great recipe for a quick and easy weeknight meal.
Krishna Shrestha
[email protected]I love this recipe! It's so easy to make and the eggs are always perfect.
Shahid Qamar Abbasi
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time.
GBEMU Kwame Sometimer
[email protected]I'm not sure what I did wrong, but my steamed eggs turned out rubbery.
Isaac Kats
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Banele Mkhabela
[email protected]The eggs were a bit overcooked for my taste, but the flavor was still good.
mosle uddin
[email protected]This was my first time making Chinese steamed eggs, and it turned out great! I'll definitely be making this again.
Samantha Therrien
[email protected]I'm not a big fan of steamed eggs, but this recipe was pretty good. The eggs were light and fluffy.
Rana Shaban
[email protected]This is the best steamed egg recipe I've ever tried! The eggs are so smooth and silky.
Luke Schneider
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Sewajje Ismah
[email protected]I found this recipe to be a bit bland. I think I'll add some more seasonings next time.
Riyad Mohammed
[email protected]The eggs were a bit too runny for my taste, but the flavor was good.
Bishnu Puri
[email protected]This was my first time making steamed eggs, and it turned out perfectly! I'm so glad I tried this recipe.
Sac Right
[email protected]I love how simple yet satisfying this dish is. The eggs are so tender and flavorful.
Praince Arain
[email protected]The instructions were easy to follow, and the dish turned out great! I will definitely be making this again.
Ahmed Yusuf
[email protected]This steamed egg dish was a hit with my family! It was so light and fluffy, and the flavors were perfectly balanced.