HOW DO YOU STEAM EGGS RECIPES
HARD-STEAMED EGGS RECIPE | ALLRECIPES
Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.
Provided by bd.weld
Categories Appetizers and Snacks
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 12 eggs
Number Of Ingredients 1
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.
Nutrition Facts : Calories 71.5 calories, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 70 mg, SugarContent 0.4 g
STEAMED EGG (??) | MADE WITH LAU
Learn how to make this heavenly soft Chinese comfort food that's perfect for all occasions!
Provided by Made With Lau
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Chop the green onions to be added as garnish at the end.
- Place the steamer rack in the wok, and place your bowl on top of the rack.
- Crack the eggs into a bowl, and add salt, chicken bouillon, and oil. Start mixing the eggs with a fork or chopstick.
- This is a really important step that determines the Steamed Egg's final fate of fluffiness.
- Make sure that the water is boiling in the wok and that your stove is still on high heat.
- After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
- Once the dish is done steaming, remove the lid. Add green onion and white pepper to the bowl.
- Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.
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