Silky Steamed Eggs
Perfect Steamed Eggs for Baby Food or Toddler Side Dish!
Steamed eggs might seem simple but can be tricky! Removing the chalazae makes them incredibly smooth and delicate. This recipe ensures a wonderfully soft texture, akin to pudding, that’s perfect for little ones or even as a light breakfast. Follow these detailed steps for a delightful steamed egg dish.
Ingredients
- 10 large eggs
- 2 cups water (approx. 400ml)
- 1 teaspoon salt (or fine salt)
Cooking Instructions
Step 1
First, crack 10 large eggs into a bowl. Add 1 teaspoon of salt (or fine salt if preferred). Gently whisk the eggs with chopsticks or a whisk until the yolks and whites are well combined. Be careful not to whisk too vigorously, as this can create too many bubbles.
Step 2
To achieve an extra smooth texture, strain the egg mixture through a fine-mesh sieve 2 to 3 times. This crucial step removes the chalazae (the white, stringy bits), resulting in a silky-smooth custard. Ensure no chalazae remain for the best texture.
Step 3
Pour 2 cups (approx. 400ml) of water into the strained egg mixture and gently stir. Again, the key to a creamy texture is to mix slowly and avoid creating excess bubbles. Use a spatula or spoon to gently lift and fold the mixture from the bottom up.
Step 4
Now it’s time to steam the egg mixture. Fill your steamer pot with water about halfway. Pour the combined egg and water mixture into your steaming dish, filling it only about two-thirds full, as it will puff up slightly. *Preheat the water in your steamer until it’s boiling vigorously. Then, carefully place the dish with the egg mixture inside. Cover with a lid and steam over medium-low heat for about 7 to 10 minutes. Steaming on high heat can cause the eggs to puff up too much without cooking through properly or result in a dry texture. Adjust heat accordingly. I used multiple smaller dishes as my steamer was not large enough for all the mixture at once.
Step 5
After steaming for approximately 7 to 10 minutes, check for doneness by inserting a chopstick into the center of the steamed egg. If it comes out clean with no liquid egg attached, it’s perfectly cooked. I made a large batch, let it cool, then portioned it into airtight containers for refrigeration. This makes it easy to serve as a snack or side dish for my child over several days.
