Nostalgic School Cafeteria Style Steamed Eggs
Soft and Fluffy Steamed Eggs: A Taste of School Cafeteria Memories
While there are many ways to make steamed eggs, sometimes the comforting, incredibly soft steamed eggs from school cafeterias are what we crave. These ‘school cafeteria’ style steamed eggs feel uniquely softer and more delicious than other versions. I decided to recreate this beloved dish at home, and it turned out wonderfully! Experience the nostalgic taste that’s both tender and subtly savory.
Main Ingredients- 6 large eggs
- 150g anchovy broth (or dashi)
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and flavor to your steamed eggs. Finely mince the carrot, green onion, and onion. Feel free to use any other vegetables you have in your refrigerator, such as zucchini or mushrooms, to customize your dish.
Step 2
Crack the 6 eggs into a bowl. Gently whisk them to break the yolks and remove any stringy bits (egg white membranes). Add the 150g of anchovy broth and 1 tsp of salt. Whisk everything together until well combined and smooth, ensuring there are no large lumps of egg.
Step 3
If you don’t have anchovy broth, you can use water steeped with a piece of dried kelp (kombu) for about 10 minutes. Using broth made with anchovies, kelp, and shiitake mushrooms will impart a deeper, richer umami flavor. Using water instead of broth will make a significant difference in taste.
Step 4
Lightly grease the inside of the heatproof dish you’ll be using for steaming with a little sesame oil. This prevents the egg mixture from sticking and adds a subtle, fragrant aroma. For an extra smooth texture, strain the whisked egg mixture through a fine-mesh sieve into the prepared dish. This removes any remaining egg white strands or unincorporated bits, ensuring a silky-smooth result.
Step 5
Choose a heatproof dish, such as a glass or ceramic bowl, that can be safely placed in a steamer. Be sure not to fill the dish too full, as the steamed eggs will puff up as they cook. I used a transparent glass bowl so I could easily monitor the cooking process.
Step 6
Once the egg mixture is in the dish, artfully arrange the finely minced vegetables on top. The colorful vegetables will make your steamed eggs look even more appetizing.
Step 7
Now it’s time to steam! Fill your steamer with water and bring it to a boil. Once boiling, carefully place the dish with the egg mixture inside, cover the steamer, and reduce the heat to medium-low. Steam for approximately 25 minutes. Gentle heat is key to achieving a tender, not rubbery, texture.
Step 8
After 25 minutes, check for doneness by inserting a skewer or toothpick into the center of the steamed eggs. If it comes out clean, they are fully cooked. If any liquid egg mixture adheres to it, cover and steam for an additional 3-5 minutes over very low heat. Your wonderfully soft and fluffy cafeteria-style steamed eggs are ready! Enjoy while warm.
