STEAMED EGGS 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.

SILKY STEAMED EGGS WITH MUSHROOMS RECIPE | BON APPéTIT

Silky Steamed Eggs With Mushrooms Recipe | Bon Appétit image

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

Provided by Jessie YuChen

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 dried whole shiitake mushrooms, rinsed to remove any grit
4 large eggs
½ tsp. instant dashi powder (we like Ajinomoto)
Soy sauce, thinly sliced scallion, and chili crisp (for serving)

Steps:

Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.
Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.
Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.
Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.
Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.

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