Nostalgic School Cafeteria Steamed Egg
Relive Your School Days: The Ultimate Comfort Food, Cafeteria-Style Steamed Egg
Remember those signature square steamed eggs from school lunches? They were always a beloved side dish, offering a wonderfully soft and comforting texture that paired perfectly with rice. This recipe brings back those cherished memories, allowing you to recreate that classic, melt-in-your-mouth goodness right in your own kitchen. Get ready for a delicious trip down memory lane!
Ingredients- 4 large eggs
- 1 piece dried kelp (about 5x5cm)
- 150ml water (1/2 the volume of the egg mixture)
- 1/2 cup finely chopped carrots
- 1/2 cup chopped scallions (green onions)
- 1 Tbsp Mirin (sweet rice wine)
- 1/3 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the dashi (kelp broth) which will add a subtle depth of flavor. Place one piece of dried kelp into 150ml of cold water and let it soak for about 10 minutes. Soaking in cold water helps the kelp release its umami flavor gently, preventing any bitterness.
Step 2
In a clean bowl, crack 4 large eggs. Whisk them well using a fork or whisk to break up the egg whites and create a smooth mixture. Add the 150ml of dashi broth you prepared earlier and mix thoroughly. The ideal ratio for a soft texture is roughly 2 parts egg to 1 part liquid.
Step 3
For that signature silky-smooth texture, reminiscent of cafeteria steamed eggs, it’s highly recommended to strain the egg mixture through a fine-mesh sieve. This step ensures there are no unincorporated egg white bits and results in a perfectly smooth custard.
Step 4
Once the egg mixture is strained, add 1/2 cup each of finely chopped carrots and chopped scallions. Ensure the vegetables are finely chopped so they distribute evenly throughout the steamed egg.
Step 5
Now, let’s season the mixture. Add 1/3 tablespoon of salt and 1 tablespoon of Mirin. Mirin not only adds a touch of sweetness but also effectively removes any eggy smell. While some prefer pepper in pot-steamed eggs, it tends to float to the surface and mar the appearance in this style, so we’ll omit it.
Step 6
Prepare your steaming vessel. If using a heatproof glass container, cover it tightly with plastic wrap, creating a seal like a lid. This wrap helps retain moisture for a tender result and makes it easier to lift the finished egg dish out later. Alternatively, you can lightly grease the container.
Step 7
Pour the seasoned egg mixture into the prepared container. Cover the container again with plastic wrap or ensure your steamer lid is secure to prevent steam from escaping. Fill your steamer pot with cold water, ensuring the water level comes up to about half the height of your egg container. To prevent the container from rattling, you can place a folded kitchen towel or cloth at the bottom of the steamer. Cover the steamer and steam over medium heat for about 20 minutes.
Step 8
After 20 minutes, carefully remove the steamer. You should find a beautifully puffed and tender steamed egg, with the carrots and scallions nicely distributed. To check for doneness, insert a wooden skewer into the center; if it comes out clean with no wet egg mixture, it’s perfectly cooked.
Step 9
And there you have it – your very own nostalgic school cafeteria-style steamed egg, ready to be enjoyed with a warm bowl of rice!
