Diet steamed omelette with Chinese spices
Votes: 12
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This custard-soft steamed egg recipe may seem complicated, but it's not. Two additional steps will help avoid potential cooking problems, ensuring your eggs turn out perfectly every time. First, cover the ramekins with foil to prevent any water from escaping. Second, finish cooking the eggs gradually, allowing them to rest in the residual steam after turning off the stove.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large eggs, category CO, or better yet, CB, at room temperature
- 3/4 cup lightly salted chicken or vegetable broth
- 0.5 tsp fine salt
- Dark sesame oil, to drizzle
- Soy sauce to drizzle
- 1 small green onion, finely chopped
- Special equipment: 4 ramekins with a capacity of 180 ml. (approximately 8 cm in diameter); steamer
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Cooking the dish according to the recipe:
- Fill a large saucepan with 2.5 cm of water (with a tight-fitting lid) and set aside.
- Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water, and salt and whisk until smooth. Strain the egg mixture through a fine-mesh sieve set over a 2-4 cup liquid measuring cup.
- Pour the egg mixture into four 180ml ramekins. Use a spoon to skim off any bubbles from the surface (it's okay if a few remain). Cover each ramekin with foil.
- Place the saucepan over high heat and bring the water to a boil, then reduce the heat to maintain a steady simmer. Place the steamer basket in the saucepan, add the ramekins, and cover with a lid.
- Cook for exactly 10 minutes, then turn off the heat and leave the eggs to steam for another 15 minutes.
- Using tongs, carefully remove the molds from the steamer. Remove the foil, drizzle the eggs with sesame oil and soy sauce, and sprinkle with chopped green onions.
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