Chinese Steamed Egg

• 份量: 2 servings
• 准备时间: 2 minutes
• 总时间: 14 minutes

配料

2 large egg

1 cups water (or unsalted stock)

½ teaspoon Kosher salt

½ tablespoon soy sauce (low sodium (more or less to your preference)

½ teaspoon toasted sesame oil

1 stalk green onion (thinly sliced (only the green parts)

步骤

Prepare a pot with a steaming rack and bring about ½ inch to 1 inch of water to a boil. Make sure the water line is only half way up the steaming rack. Once the water is boiling, reduce the heat o keep the water at a very gentle simmer.*You can also steam using a steam basket instead. If so, the water can be at a regular simmer. Also, check out the topic "Ways to steam" in our post above for more steaming options.*

While waiting for the water to heat up, make the egg custard mixture by gently whisking together the egg, water or stock, and salt.

Using a fine mesh strainer, strain the egg mixture into a heatproof bowl, large enough to accommodate at least 1½ cup of liquid. We recommend a bowl that is wide and shallow.

Cover the bowl with cling wrap and carefully place the bowl into the steamer. Steam the egg for about 10 to 12 minutes, or until the steamed egg is set and jiggly.*A fool-proof way to check if the steamed egg is cooked is to insert a spoon the middle of the egg. If the liquid that emerge is clear and the egg holds its shape, it's done. If the steamed egg cannot hold its shape and the liquid looks murky or like beaten eggs, it is under. Keep steaming for a few more minutes.*

Top the steamed egg with your preferred condiments, like soy sauce, sesame oil, and chili oil if you wish. Garnish with some green onions. Enjoy while warm!

备注

Comme j’ai pas ce qu’ol faut ça m’a pris des plombes à steam mais ct etôament delicieux

Mettre du bouillon de poulet pas de l’eau

营养

• 卡路里: 85 kcal
• 总脂肪: 5.8 g
• 饱和脂肪: 1.7 g
• 不饱和脂肪: 3.6 g
• 反式脂肪: 0.02 g
• 胆固醇: 186 mg
• 钠: 619.9 mg
• 总碳水化合物: 1.1 g
• 膳食纤维: 0.2 g
• 总糖: 0.4 g
• 蛋白质: 6.9 g