As a busy working mom, I’m always looking for quick and easy recipes that I can whip up to feed my family. That’s why I was so excited when I came across the silken steamed egg recipe recently. This unique dish looks absolutely delicious and seems like something my kids would enjoy.
In this blog post, I want to share more about the silken steamed egg and why I’m eager to give it a try. As someone who loves eggs and grew up eating Chinese steamed egg custards, this recipe immediately caught my eye. It uses just a few simple ingredients – eggs, broth, green onions, ginger, and soy sauce – to make a smooth, custard-like egg dish.
What appeals to me about the silken steamed egg is that it’s a healthy weeknight meal, full of protein to keep my family satisfied. And yet it seems special enough to serve guests. I imagine how the soft, velvety texture would delight and comfort my children. Plus, it allows me to expose them to new and interesting flavors. The Asian-inspired taste from the ginger, green onions, and soy intrigues my palate.
Preparing the dish is meant to be easy too. You simply whisk everything together and steam in ramekins until just set. As a busy mom, I appreciate quick recipes with minimal cleanup. And I like that you can customize servings by adjusting the number of ramekins.
Steamed Egg Recipe
KOREAN STEAMED EGG
Instructions
- In a small heat-safe bowl (porcelain or glass), whisk together the eggs, water, salt, and scallion until fully combined. If using the microwave, cover the bowl with a microwave-safe plate and cook on high heat for 4 minutes. If steaming on the stove, place the bowl in a steamer over medium-low heat and steam for 10 minutes over simmering water.
- Serve warm in the center of the table as a shared side dish.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
I was pleasantly surprised at how well oat milk works for making silky smooth steamed eggs. The trick is to steam the eggs very gently so they don’t get rubbery. I lightly beat some eggs together with a bit of oat milk, salt and white pepper. Then I steamed them in a covered bowl for 15 minutes until just set but still soft and custardy. The results were wonderful – the eggs turned out so creamy and delicious!
The oat milk adds a subtle sweetness and nuttiness that complements the soft eggs beautifully. I loved the texture too – so lush and velvety thanks to the oat milk. It makes the eggs seem extra rich and indulgent. I found myself going back for bite after bite!
Steaming the eggs is definitely key though. Too much heat makes them tough and dry. Keeping the heat gentle prevents that. I also learned not to overbeat the eggs initially or they won’t hold their shape as nicely when steamed. Just a few quick stirs to incorporate the oat milk is sufficient.
Serving Suggestions
These eggs, with their silky, custard-like consistency, evoke a sense of culinary bliss that’s hard to resist. Pairing them with the rich, umami goodness of Miso Soup creates a symphony of flavors that dance on your palate, offering a truly comforting experience.
For a refreshing twist, consider the delightful contrast of Silken Steamed Eggs alongside the pickled perfection of Sushi Ginger. The interplay of smoothness and crispness is a delightful journey for your taste buds. And who could resist the harmonious balance when paired with the light and refreshing notes of Daikon Salad?
Stepping into a world of Japanese flavors, incorporate these silky eggs into the heartiness of Yaki Udon, where the subtle richness adds a layer of decadence to the dish. Alternatively, imagine the versatility they bring to a classic Egg Salad – each bite a celebration of simplicity and sophistication.
Adding a zesty kick with Ponzu Sauce elevates the experience, providing a burst of citrus that enhances the already exquisite flavors. In a Buddha Bowl, Silken Steamed Eggs become the star, creating a harmonious blend with an array of fresh vegetables, turning a simple meal into a culinary masterpiece.
FAQs of Steamed Egg
- How do I prevent the steamed egg from becoming watery? To prevent excess water from accumulating, avoid cooking the dish at high heat. Steaming over low heat helps maintain the desired texture.
- Can I customize the flavors of the steamed egg? Absolutely! You can experiment with various seasonings and add-ins like diced vegetables, cooked seafood, or grated cheese to personalize the dish.
- Why is my steamed egg too firm or rubbery? Overcooking is a common culprit. Be vigilant about the steaming time and ensure a gentle heat to achieve the desired custard-like consistency.
- Can I use other types of eggs for this recipe? While chicken eggs are the most common, you can certainly use other types like quail eggs. Adjust the quantities accordingly.
- How can I make a vegetarian version of this dish? Opt for vegetable broth or water as a substitute for meat-based broth to create a vegetarian-friendly steamed egg.
Conclusion
These silky smooth steamed eggs are a delightful comfort food that can be enjoyed any time of day. Their custard-like texture and light flavor make them an approachable dish for people of all ages. Be sure to check out foodandmeal.com for the full recipe and steaming tips.
Making these Chinese-style eggs is easier than you may think. All it takes is whisking eggs, soy sauce, sesame oil, and green onions together and then steaming them to perfection. The result is a soft, delicate egg dish that pairs nicely with rice or noodles. Or enjoy the steamed eggs all on their own for a simple, nourishing snack or light meal.
Part of what makes this such a great recipe is how versatile it is. You can adjust the flavor profile to your liking by switching up the mix-ins. Try different herbs, spices, broths or vegetable purees in place of the green onions and soy sauce. Get creative with ingredients like mushrooms, tomatoes or spinach blended into the egg custard.
