Breakfast
Chinese steamed egg
Silky egg custard steamed in a wide shallow bowl. Top with soy sauce and sesame oil if you like.
PrepPr2 minCookCk12 minTotalTot14 minServesSrv2Ca:PCa:P1:3.8
Ingredients
- 2 eggs
- 1 cup water or unsalted stock
- 1/2 tsp unrefined salt
- 1/2 tbsp low-sodium soy sauce (Optional)
- 1/2 tsp toasted sesame oil (Optional)
- 1 green onion, green parts only, thinly sliced (Optional)
Directions
- Set a steaming rack in a pot with 1/2 to 1 inch water. Bring to a boil, then lower to a gentle simmer.
- Whisk eggs, water or stock, and salt until smooth.
- Strain through a fine mesh sieve into a wide, shallow heatproof bowl.
- Cover with plastic wrap. Steam 10 to 12 minutes until set and softly jiggly.
- Top with soy sauce, sesame oil, and green onion if using. Serve warm.
Contribution
Two Plaid ApronsNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 73.75
- Total Fat 10g
- Saturated Fat 3.2g
- Polyunsaturated Fat 1.8g
- Monounsaturated Fat 3.6g
- Cholesterol 411 mg
- Sodium 1084.4 mg
- Carbohydrate 1g
- Sugar 0.2g
- Protein 12.4g
- Calcium 48.6 mg
- Phosphorus 184 mg
- Ca:P ratio 1:3.8
- Vitamin A 180 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.4 mg
- B6 0.1 mg
- Folate 71 mcg
- B12 1 mcg
- Zinc 1.2 mg
- Selenium 31.1 mcg
