I saw a recipe for Steamed Eggs in a Reader’s Digest magazine a few months ago and I decided to give it a try. I’ve never had steamed eggs so I had no idea what to expect. The closest experience we’ve had with steamed eggs is leche flan which we all love.
But the Reader’s Digest recipe is a savory recipe so I’m pretty sure it would taste different. I didn’t even know if we were supposed to eat it with bread or with rice or just by itself. After googling it, I found out it’s quite a popular Chinese dish and great with rice. So that’s what we did.
The recipe called for salted eggs and century eggs spread out at the bottom of the pan. Since we’re not great fans of century eggs, I only used salted eggs. Then I used 4 eggs and mixed this with about 2 cups of broth. Well, not real broth but a chicken broth cube dissolved in water. I placed this on top the salted eggs and steamed it for about 30 min.
This is the first time I’ve actually used the steamer of my rice cooker.
It said to steam until set but still wobbly so I tried to do that. Then top with some sesame oil, soy sauce and spring onions. The sesame oil really gives off a wonderful scent. It just smelled like Chinese food right after I topped it with sesame oil.
I think I should have steamed it for 5 more minutes because it broke down when I sliced into it and it looked just like taho. The texture is similar to taho as well. The salted eggs were a nice break from the smoothness of the eggs. The spring onions also gave a nice contrast and some freshness to the dish. The kids had no complaints but they weren’t raving about it either.
Overall, it was a nice dish as it is different from what we usually eat. Would I serve it again? I’m not sure, maybe.