HOW TO STEAM EGGS IN MICROWAVE RECIPES

Name: Microwave-Steamed Eggs
Total time: 10 min
Yield: 2 servings
Ingredients: 2 large eggs; 1 cup instant or kombu dashi (see Tip), vegetable or chicken broth, or water; Pinch of salt; 1 teaspoon soy sauce; 1 teaspoon maple syrup; 1 tablespoon finely snipped chives or scallion greens, for garnish (optional)

MICROWAVE-STEAMED EGGS RECIPE - NYT COOKING

Microwave-Steamed Eggs Recipe - NYT Cooking image

The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.

Provided by Eric Kim

Total Time 10 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 large eggs
1 cup instant or kombu dashi (see Tip), vegetable or chicken broth, or water
Pinch of salt
1 teaspoon soy sauce
1 teaspoon maple syrup
1 tablespoon finely snipped chives or scallion greens, for garnish (optional)

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.

MICROWAVE STEAMED EGGS RECIPE - SIMPLE CHINESE FOOD

Microwave Steamed Eggs recipe - Simple Chinese Food image

The correct way to open steamed eggs-tender, smooth, Q bomb! Those who fail to meet these 3 standards are fake steamed eggs! 99% of my friends think they can make this dish, because it looks simple and it's really not difficult to make. BUT! There are many ways to make a successful plate of steamed eggs, let me tell you today! Oh, the point. Sieving and whipping in place, the time should not be too long. Today, steaming eggs in a microwave oven is convenient for express delivery, which saves the trouble of washing the pot.

Provided by Dream Yun_

Total Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

Two egg
Right amount boiling water
Right amount salt
Right amount Soy sauce
Right amount chopped green onion

Steps:

? Beat eggs in the bowl.
? Use chopsticks to scatter into a smooth egg liquid. (Be sure to break up the egg, otherwise it will be unevenly steamed, and it may be mixed with egg whites
? After boiling the water, let it cool, pour it into the egg liquid, and stir while pouring. The ratio of water to egg liquid is 2:1.
? Add salt and stir while putting it. Use a spoon to scrape off the scum on the surface of the sieved egg liquid. (Be sure to keep the egg liquid in a bubble-free state, so that it will be finely steamed)
? Sift the egg liquid and pour it into the pan. (The plate is shallower than the bowl. When steaming the eggs, the middle and bottom of the egg liquid will be easier to steam and will not be uneven) Cover with plastic wrap. (Prevent steam droplets from dripping into the egg liquid. Make a few holes in the plastic wrap.
?. Put it in the microwave,
7. Start the steamed egg function,
Add a little light soy sauce, sprinkle with chopped green onion and serve. (Observe the coagulation of the egg liquid, it will feel like a Q bomb if it shakes slightly)

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