Scientific research indicates that in terms of nutrient absorption and digestibility, boiled or steamed eggs achieve 100%, lightly fried eggs 98%, scrambled eggs 97%, poached eggs 92.5%, deep-fried eggs 81.1%, and raw eggs only 30%–50%. Thus, boiling or steaming eggs is the optimal preparation method. Explore delicious ways to enjoy steamed eggs.
Method One
Ingredients
75g chicken, 1 crab stick, 2 dried shiitake mushrooms, 2 eggs, 1 cup fresh milk (or chicken broth).
Seasonings
1/3 teaspoon salt, 1/2 tablespoon oil, 1 teaspoon light soy sauce, 1/2 teaspoon cornstarch, 1/2 tablespoon oil.
Instructions
1. Soak dried shiitake mushrooms in water until softened. Squeeze out excess water, trim off stems, and slice or leave whole.
2. Remove skin from chicken, rinse clean, pat dry, and dice into small pieces. Toss with marinade.
3. Beat eggs with seasonings and fresh milk until smooth. Remove foam.
4.Arrange chicken, crab sticks, and mushrooms in a steamer basket. Pour in egg mixture. Steam over low heat for 4 minutes. Remove lid to release steam, then replace lid. Steam for another 9 minutes, opening lid every 3 minutes until fully cooked. This method yields a smooth, tender egg custard.
Method Two
Ingredients
2 eggs,1 scallion.
Seasonings
1/5 tablespoon salt, 1/3 tablespoon oil, 1/3 tablespoon chicken bouillon powder.
Instructions
1. Crack one egg into a bowl. Take the second egg, tap a small hole in its top, and pour out the egg white and yolk. Reserve the empty shell.
2. Fill the eggshell with warm water. Pour this warm water into the egg mixture. Use two eggshells' worth of warm water for two eggs.
3. Add 1/5 tablespoon salt, 1/3 tablespoon oil, and 1/3 tablespoon chicken bouillon powder to the egg mixture.
4. Pour the egg mixture into the prepared bowl. Steam over low heat for 4 minutes. Remove the lid to release steam, then replace it. Steam for another 3 minutes, opening the lid once every 3 minutes until fully cooked (about 9 minutes total). This method yields a smooth, tender egg custard.
2. Fill each eggshell with warm water. Pour this water into the egg mixture, using two eggshells' worth of warm water for both eggs.
3. Add 1/5 tablespoon salt, 1/3 tablespoon oil, and 1/3 tablespoon chicken bouillon to the egg mixture. Stir to combine, then whisk vigorously in one direction for 5 minutes.
4. Cover the bowl with plastic wrap. Bring water to a boil in a steamer. Place the bowl in the steamer, cover, and steam over low heat for 15 minutes.
5. Remove the steamed eggs.
4. Cover the bowl opening with plastic wrap. Bring water in a pot to a rolling boil over high heat, then place the bowl inside. Cover the pot and steam over low heat for 15 minutes.
5. Remove the steamed egg custard, sprinkle with chopped scallions, and serve.
Cooking Tips
1.The water-to-egg ratio should be 1:1. To measure accurately, use an eggshell as a container for the water.
2. Whisking technique. Honeycomb holes often appear in steamed eggs due to air bubbles from improper whisking. Whisk continuously in one direction until the mixture becomes smooth and silky before steaming.
3. Heat control. Steam the egg mixture over low heat. High heat will cause the eggs to become tough.
4. Adding a little cornstarch slurry to the egg mixture will make the steamed eggs more tender. Alternatively, use warm milk instead of warm water for a richer flavor.
Country-Style Steamed Eggs
Ingredients: Eggs, chopped scallions
Steps:
1) Take an abalone dish, lightly grease the bottom, and crack 5 eggs into it;
2) Evenly sprinkle salt over the eggs,ground Sichuan pepper (add chili powder if you like it spicy).
3) Bring water to a boil in a steamer. Once boiling, place the abalone dish on the steamer rack. Cover it with another plate (this prevents condensation from dripping into the dish).
4) Cover the steamer and steam over medium heat for 4 minutes.Milk Steamed Eggs Ingredients: Eggs, milk Method: 1. Beat eggs, then add milk and mix thoroughly (ratio 1:3.5). 2. Skim off surface foam, cover container with plastic wrap, and steam over high heat for 15 minutes.
Wood Ear Mushroom Steamed Eggs
Ingredients: Eggs, wood ear mushrooms, goji berries, salt, chicken bouillon powder, oil
Instructions:
1. Soak wood ear mushrooms until softened, then chop finely. Beat eggs, season with a pinch of salt and chicken bouillon powder. Add a few drops of vegetable oil and mix in enough warm water to achieve a smooth consistency.
2. Add chopped wood ear mushrooms to the egg mixture. Bring a pot of water to a boil, place the prepared egg mixture in the steamer, and steam for 10 minutes (leave the lid slightly ajar). Turn off the heat and garnish with goji berries before serving.
Steamed Egg with Chinese Sausage
Ingredients: Chinese sausage, eggs, salt, cooking wine
Instructions:
1. Slice the sausage and arrange in two layers on a plate.
2. Crack an egg into the center, drizzle cooking wine around the edges, sprinkle a pinch of salt over the yolk, and steam until the sausage releases oil.
Steamed Egg in Mini Pumpkin
Ingredients: Mini pumpkin, eggs, salt
Instructions:
1.Wash the small pumpkin, cut off the top, and save the lid. Scoop out the seeds and a small portion of flesh. Beat the egg with a pinch of salt, then add warm water to achieve a 2:1 ratio and mix well.
2. Place the pumpkin bowl and lid in a steamer. Steam for 20 minutes. Let cool slightly, then pour in the egg mixture. Steam for about 10 minutes.
Soy Milk Steamed Eggs
Ingredients: Eggs, soy milk, salt
Method:
1. Crack eggs into a large bowl. Add a pinch of salt and beat well.Add soy milk and whisk until well combined. Let sit briefly until surface foam subsides.
2. Pour the mixture into a shallow, wide container, filling it about 80% full. Place in the steamer and cover with a plate to prevent condensation from dripping in.
3. Bring water to a boil over high heat. Once boiling, reduce to medium and steam for 5-6 minutes.
Minced Pork Steamed Eggs Ingredients: Eggs, ground pork, oil, salt, scallions, ginger Method: 1. Beat eggs in a bowl. Add a dash of light soy sauce and salt, whisking until combined.
2. Add twice the volume of warm water to the egg mixture, stir thoroughly, then strain out any foam on the surface. Cover and place in the steamer.
3. Place the bowl in the steamer over cold water. Once the water boils, reduce heat to medium and steam for 10-15 minutes.
4. Heat oil in a wok. Add ginger slices and stir-fry until fragrant, then remove ginger. Add chopped scallions and minced pork. Stir-fry, adding a few drops of cooking wine. Continue stir-frying until pork turns white. Add a small amount of dark soy sauce, light soy sauce, and water. Stir-fry, then sprinkle with chopped scallions. Season with a little salt and sugar, stir-fry briefly, and remove from heat. Pour the stir-fried pork mixture over the steamed eggs.
Eggs are a highly nutritious food, rich in essential amino acids with a composition well-suited to human needs, and a good source of vitamins and minerals. Avoid: Eggs should not be consumed with sweet potatoes, as they become harder to digest when eaten together; nor with uncooked soy milk, as this reduces their nutritional value.