steamed eggs

The luxurious texture of the silky steamed eggs contrasts beautifully with crispy bits of ground meat. You can also substitute ground chicken or beef!

Steamed Eggs with Crispy Pork

ground pork ((110 grams, can substitute ground chicken or

Shaoxing wine

soy sauce

water

ginger ((minced))

sugar

cornstarch

eggs

water ((same volume as eggs))

vegetable or chicken stock ((same volume as eggs))

salt ((to taste))

sesame oil

vegetable oil

scallion ((finely chopped))

Combine the ground meat with all the marinade ingredients. Stir until the meat has absorbed any standing liquid. Marinate for 15-20 minutes while you prepare the egg mixture.

Marinate the ground meat:

To make the egg mixture, crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Measure the same volume of water, and add it to the bowl. Do the same with the stock. Whisk the mixture all together along with 1 teaspoon sesame oil, and make sure everything&#x27;s well combined.

Make the egg mixture:

Place a heat-proof shallow bowl in a steamer over high heat. Be sure any water in your steamer will not be able to bubble up and touch the bowl during the steaming process. 

Once boiling, turn the heat down to a simmer. Then, pour the egg mixture into the heated bowl through a fine mesh strainer.

Cover the steamer, turn up the heat to high, and steam the eggs for 3 minutes. After 3 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Cook the meat during this time.

Steam the eggs:

Heat a wok over high heat until it starts to smoke. Add 1 tablespoon oil. Brown the marinated meat over high heat until any liquid has cooked off and the bits of ground meat are crispy. Avoid stirring too much in order to give the meat a chance to brown and crisp.

Add in the chopped scallion, mix well and turn off the heat. Once the steamed eggs are done cooking, remove from the steamer, top with the cooked meat, and serve!

Brown the meat:

Korean steamed eggs (gyeran jjim) is a delicious &amp; easy side dish! Eggs are mixed with water or broth then steamed until light &amp; fluffy! It&#039;s also called volcano steamed eggs because of their volcanic cone shape and the steam that&#039;s released from the eggs.

10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

Tablespoons water or broth (see Note 1)

sea salt

black pepper

green onions (for garnish)

sesame seeds (for garnish)

Mix eggs

Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture.

Pour eggs into pot

Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.

Steam eggs

When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid. See Note 2.

Garnish and serve

Uncover the eggs and garnish with green onions, sesame oil, sesame seeds, and black pepper. Serve immediately and enjoy! See Note 3.

This is the best way to make &quot;hard boiled&quot; eggs! They are super easy to peel, they cook evenly, and the eggs are nice and tender. A method you&#039;re sure to turn to again and again.

Steamed Eggs

Add about 1-inch of water to a medium pot (just below height of steamer basket).

Bring water to a boil over medium-high heat. Insert a steamer basket (legs of basket should be propped up if it has collapsable legs).

Set eggs on steamer basket, cover with lid right away (leave pot set on medium-high heat).

Let cook 6 - 15 minutes to desired doneness*. Runny yolks take 6 - 8 minutes,  nearly set yolks are about 9 - 11 minutes, and fully cooked through yolks take about 13 - 15 minutes (hard boiled type).

While eggs are cooking fill a medium bowl with ice and water.

Once eggs are done cooking immediately transfer to ice water to cool so eggs don&#039;t continue to cook. Let rest for at least a few minutes before peeling, to chill eggs through if preferred let rest at least 15 minutes.

To peel the eggs easily crack all over then roll on countertop. Run under cold water and peel. Rinse away any debris of shells.

Store fully cooked through steamed eggs in the fridge an an airtight container for up to 1 week.

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

Chinese Steamed Eggs

eggs (0.70)

salt (0.01)

In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.

Add the warm water to the egg mixture and carefully whisk until thoroughly combined.

Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.

Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you&#39;ve ever had!

Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness.  Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.

Ajitama Ramen Egg Recipe (sous vide and non sous vide options)

tbsp white vinegar (optional

mirin

sake

tbsp sugar

garlic (minced)

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Three Options for Cooking Eggs

Combine mirin and sake in a small saucepan.

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Add soy sauce

To Make the Marinade

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

To Marinate the Eggs

Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.

To Serve

Silky smooth Chinese steamed eggs is a family-friendly dish that takes less than 15 minutes to make and never fails to impress the kids (and adults).

½ tbsp fish sauce (or

soy sauce (or

½ tsp sesame oil (or

scallion (chopped (optional))

Crack the eggs into a mixing bowl and beat thoroughly.

Add water and fish sauce into the same bowl and beat until incorporated with the egg.

Pour the mixture into a dish, through a sieve.

Cover the dish with saran wrap, poke a few holes with a fork or toothpick on the saran wrap, and steam for 12 minutes (more or less depending on the depth of the dish or bowl used).

Remove from steamer and top with soy sauce, sesame oil and chopped scallions. Enjoy!

https://www.youtube.com/watch?v=orKHWlrZgWE

Here's a recipe for a kid-friendly dish that I make at least once a week: steamed eggs, Chinese style! It's nutritious, quick to make and super easy.

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PRINTABLE RECIPE: https://rackoflam.com/chinese-steamed-eggs/

PRODUCTS USED OR RECOMMENDED IN VIDEO:
★ Light Soy Sauce - https://amzn.to/3bfWJJ3
★ Fish Sauce - https://amzn.to/2X5nacc
★ Sesame Oil - https://amzn.to/3pWPFFA
★ White Pepper - https://amzn.to/2QgRel2
★ Zojirushi Rice Cooker - https://amzn.to/3b2S1OI
★ Food Scale - https://amzn.to/3xmxa2u
★ Wok - https://amzn.to/3xBnq5O
★ Measuring Spoons - https://amzn.to/3bb5YKK
★ Mesh Sieves - https://amzn.to/3bobmu9

OTHER INGREDIENTS I USE:
★ Light Soy Sauce - https://amzn.to/3bfWJJ3
★ Dark Soy Sauce - https://amzn.to/3PnHsI5
★ Oyster Sauce - https://amzn.to/3yGIHf0
★ Sesame Oil - https://amzn.to/3pWPFFA
★ Fish Sauce - https://amzn.to/2X5nacc
★ Shaoxing Wine - https://amzn.to/2KZOqXp
★ White Pepper - https://amzn.to/2QgRel2
★ Five Spice Powder: https://amzn.to/3okZhss 
★ Hoisin Sauce: https://amzn.to/2KX589L 
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★ Sriracha - https://amzn.to/31P49Nt
★ Chu Hou Paste - https://amzn.to/3qrUDN5
★ Corn Starch - https://amzn.to/397IfbD
★ Kewpie Mayo - https://amzn.to/2PFjBcH
★ Rice Vinegar - https://amzn.to/3baaGat
★ Chicken Bouillon Powder - https://amzn.to/3O2Y86p
★ Bull Head Barbecue Sauce - https://amzn.to/3tpgZkG
★ Coconut Milk - https://amzn.to/3ojMiry
★ Sea Salt - https://amzn.to/3zJNm0K
★ Cooking Spray - https://amzn.to/2JEudFI
★ Chicken Stock - https://amzn.to/3nqFkzU
★ Rice Flour - https://amzn.to/36m4dqK
★ Wheat Starch - https://amzn.to/31RLZeb

APPLIANCES / COOKWARE I USE:
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★ Wok - https://amzn.to/3xBnq5O
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★ Nonstick Pot - https://amzn.to/3AqO833
★ Cast Iron Skillet - https://amzn.to/30c5g9e

KITCHEN TOOLS I USE:
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★ Peeler - https://amzn.to/3nm6aKY
★ Measuring Spoons - https://amzn.to/3bb5YKK
★ Food Scale - https://amzn.to/3xmxa2u
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🥚 SILKY SMOOTH Chinese Steamed Eggs Recipe (蒸蛋) Dinner in 15 Minutes ! | Rack of Lam

Steamed eggs are Chinese comfort food. With just a handful of ingredients, this recipe is so easy you&#039;ll be whipping it up from memory!

Steamed Eggs (蒸蛋)

Water ((same volume as eggs))

Vegetable or chicken stock ((same volume as eggs))

Salt ((to taste))

scallion

Crack 3 eggs in a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Now measure out water at the same volume as the eggs, and add it to the bowl. Do the same with the broth. Whisk in the sesame oil, and make sure everything&#39;s well combined.

Pour the egg mixture through a fine-meshed strainer into a heatproof dish (a pyrex pie plate works well) or divide amongst 4 ramekins.

Boil the water in your steamer. Place the dish of eggs in the steamer, cover, and steam over high heat for 3 minutes. After 3 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Remove from the steamer, sprinkle with scallions, and serve.

I made these today, the consistency was very velvety, but I ended up with a bubble texture of large almost bubbles. I was very sure to strain it and remove any bubbles on top. Does it matter if the eggs are at room temperature and if water you add to it, does it need to be a certain temperature? PS I just purchased your cookbook, I can't wait to try your recipes.

Hi Judy, tried to make this with "homemade" steamer. Totally failed. We purchased a steamer (and I realized after watching the video again it is almost identical to yours ;-) ).  Just made again with new steamer . It is delicious, but as I am eating, the liquid is separating out from the eggs. Is it supposed to do that? What did I do wrong? It looks curddled. Followed directions to T.
Thanks, 
Nancy

We are an egg loving family, and we loved this egg recipe. For people who had trouble firming up the egg, we found that the size of the bowl and the size of the pan made a difference. Our bowl was thick and came almost to the end of the pot. We had to turn the heat back on for a while to get the right consistency. Then we made a 
second batch with a larger pot and a thinner bowl. It worked perfectly. Utterly delicious! My tummy has been feeling wonky lately, and this was the perfect brunch dish for me.

I love steamed eggs drizzled with Oyster Sauce on top.   Delicious !

https://content.jwplatform.com/videos/6QOAZr8F.mp4

Steamed eggs are Chinese comfort food. With just a handful of ingredients, this recipe is so easy you'll be whipping it up from memory!

Silky, soft steamed eggs topped with a savory and saucy minced beef -- a combination that&#039;s perfectly delicious over a warm bed of rice.

Steamed Eggs with Minced Beef

chicken

tsp salt

tsp chicken bouillon powder ((skip

beef ((ideally 85/15 lean to fat ratio))

onion shallot (diced)

chicken broth

green peas

tbsp Shaoxing wine

tbsp light (regular) soy sauce

tbsp dark soy sauce (optional

tbsp oyster sauce

tsp sugar

white pepper

tsp sesame oil

Neutral oil

Chili oil (optional)

(Note: This steamed egg recipe was created to produce consistent results every time, regardless the size or amount of eggs used -- which is why I like using a scale to measure the weight! However, if you&#39;re just using 3 standard large eggs, you can use 1 1/4 cups of liquid instead of measuring by scale.)

Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm chicken broth (or water) to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).

Season with salt and chicken bouillon powder (skip if already using chicken broth). Beat thoroughly.

Prepare the eggs

Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.

Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon or paper towel, remove all the foam and bubbles on the surface.

Cover the eggs either with an upside down plate or wrapped foil or plastic. This will prevent condensation from dripping onto the surface of the egg.

Put the lid on the pan, and steam on medium heat for 8 mins (time may vary slightly based on what plate you’re using). After 8 mins, turn off the heat and leave the pan lid on, letting the residual heat continue cooking it for another 3-5 mins.

Steam the eggs

While you wait for the steamed eggs to cook, heat up a pan on medium heat, and add 1 tbsp of neutral oil. Once warm, add the ground beef. Spread it across the pan and break it up into smaller pieces as it cooks.

Once it’s no longer pink, add the diced onions and minced garlic. Continue cooking for 1-2 mins or until onions are softened and translucent.

Add the seasonings, chicken broth, and peas to the pan. Mix well.

In a small bowl, mix together the cornstarch slurry until it’s fully dissolved. Add it to the pan. Cook for 1-2 min or until sauce is thickened to your liking. Taste for seasoning and adjust as necessary!

Finish with sesame oil.

Check that the steamed egg is cooked through by lightly tapping the side of the dish. It should be set, but slightly jiggle in the middle. If it still looks watery, steam it for a few more minutes. Once it&#39;s done, carefully remove the steamed egg from the pan, and top it with the saucy minced beef, scallions, and chili oil (optional). Enjoy with rice!

Make the saucy minced beef

loved this! my parents are super picky but they both ate it all up. my dad even added rice to the bowl to soak up the last of it. 
I don’t have a kitchen scale and I was worried about the egg being too soft, so I went for less broth than called for in the egg (but added the broth to the meat for sauce) and it was great for us. 
will def be adding to my food rotation, esp bc it’s so quick to made. I can also see this being really easy to change up with other veggies we have on hand.

LOVE THIS RECIPE - saw it on tiktok and had to try for myself! What calories is each serving?

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