STEAMED EGG (CHAWAN MUSHI)
This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
Provided by CONNIEL1M
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 17m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
- Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 3.3 g, Cholesterol 212.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 526.7 mg, Sugar 1.1 g
HARD-STEAMED EGGS
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
Time 40m
Yield 12
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, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
PERFECT BOILED EGGS
If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I've got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs - technically steamed, as they cook in just an inch of water - will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 10m
Number Of Ingredients 1
Steps:
- Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
- Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
- Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
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