Eggs are amazing, don’t get me wrong.
But sometimes you run out of stuff to do with them in the mornings. You’ve scrambled them, fried them, baked them, omeletted them. You need something else in your life. Something Asian-inspired. Kinda savory, kinda salty.
Ha! No. You need these …
Asian Steamed Eggs
Taste & Texture: It’s a very silky smooth texture, the kind that breaks down in your mouth immediately, and breaks down on the transport spoon on the way to your plate, if you’re not careful. The taste is vaguely egg-y. (Come on. These are eggs after all.) But the egg base parts ways for whatever additions to it you decide to add.
- 3 eggs. Better than peanut butter.
- 1 cup water. Better than Coke.
- pinch of salt. Better than sugar. Not.
1. Whisk everything together. You can also use a mixer. In that case, there will be foam on top, but you can scoop it off with a spoon.
2. Cover with a plate. This isn’t absolutely necessary, but it’ll give you a smoother surface.
3. Let water simmer for 12 minutes. Meanwhile, dance around the kitchen… Don’t know about you, but there’s a lot of dancing that goes on in my kitchen.
[Definitely not going to give you a picture of me dancing.]
4. Make sure the egg is thoroughly cooked. Stick a spoon in it, if no liquid comes out, it’s good.
The Eggstra Mile:
- Make cheesy egg puns. Men and women both find them attractive.
- Garnish with savory things: soy sauce, green onions, chives, other leafy veggies.
Try it and tell me how it goes! It’s something new to add to your usual morning repertoire. I love it.
My cat also approves.
Don’t be freaked out by the different bowl. This was taken on another day when the consistency of the egg was a little more impressive. Check out the texture on that thing. It’s perfect.
Too bad I forgot to put in salt. Lesson learned.