Best Steamed Eggs Recipes

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 ARTICHOKES WITH POACHED EGGS AND SMOKED SALMON

Steps:

• Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
• Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
• Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
• Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
• Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.

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.

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.

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.

BASIC CHINESE STEAMED EGGS

Steps:

• Whisk eggs, water, salt, and pepper in bowl or cup.
• place bowl in steamer (simple way to do this is to bring water to a boil in a pot and place the bowl in the pot on a stand and close the lid, if you don't have a steamer available).
• steam for 15 minutes.
• add vinegar and sesame oil, and mix up with a spoon and eat. I know not everyone likes the vinegar. It has a special flavor. Leave it out if you wish. I do leave it out if I add goodies like mushrooms and stuff.

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 (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.

STEAMED, NOT BOILED, EGGS

Steps:

• 1. Put eggs (with shells) to cook in a bowl of hot water.
• 2. Choose a pot that will hold your steamer basket and one with a tight-fitting lid. Add a steamer basket to the pot.
• 3. Add enough water to pot so that it comes to the bottom of the steamer basket. Bring the water to a boil.
• 4. Gently, add the eggs with shells from the bowl to the steaming basket. Cover the pot tightly.
• 5. Turn the heat to low-medium. Steam the eggs for 15 minutes.
• 6. Remove the steamed eggs to a bowl of cold water and ice--enough to cover them. Let set 10 minutes.
• 7. Crack the shells all over and peel. You will be able to peel the eggs easily.

STEAMED EGGS AND FISH FILLETS

Steps:

• 1. Sliver fish fillets (or cut against the grain in 3/4-inch strips). Dredge them lightly in cornstarch then arrange in a shallow heatproof dish. 2. Mince green pepper and scallion sprinkle over fish. Also sprinkle oil over. 3. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in stock, add salt then pour over fish. 4. Steam over low heat until done (30 to 40 minutes). See HOW-TO, _Steaming. Serve right in the steaming dish. VARIATIONS: * For the oil, substitute chicken fat. * For the sale, substitute pike, skinned and diced. In step 2, add 1 tablespoon smoked ham, minced. (This dish is called Fish Swimming in a Golden Pond.) * In step 3, add to the egg mixture either 1 teaspoon ginger juice or a pinch of cinnamon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED PRESERVED EGGS

Steps:

• 1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell). Then rinse, dry and dice. 2. Beat fresh eggs very lightly. Then stir in salt and preserved egg. Transfer mixture to a shallow heatproof dish. 3. Steam over low heat until eggs are set and custard-like (about 15 minutes). See HOW-TO, _Steaming. 4. Let cool then cut in bite-size cubes. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED EGGS

Steps:

• Crack eggs into a medium bowl; whisk to combine. Transfer to a large porcelain heatproof pitcher and add butter. Submerge the steam wand of an espresso machine into pitcher and release steam, moving pitcher up, down, and side to side to evenly cook eggs, about 30 seconds. Serve immediately with desired toppings.