Steamed Egg Recipe By Tasty
STEAMED (BASTED) FRIED EGGS
This is a quick method to make eggs that appear to be "over easy" without the mess of turning and it uses much less fat for the cooking. Broth can be used instead of the water as the basting liquid. Thanks to Ericjs for the proper name for the cooking technique.
Provided by Red_Apple_Guy
Categories Breakfast
Time 5m
Yield 2 eggs
Number Of Ingredients 4
Steps:
- Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.
- Place the pan over medium heat.
- When pan and oil are heated, break eggs and place in pan with some separation between eggs.
- When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan
- Cover the pan tightly
- Cook for 30 seconds before looking at the eggs
- Cover the eggs after checking and cook until the eggs are the desired degree of doneness.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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
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