Breakfast

Steps to Cook Super Quick Steam Eggs

Steps to Cook Super Quick Steam Eggs
Steps to Cook Super Quick Steam Eggs

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Steam Eggs. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Steam Eggs Recipe. The best way to hard cook eggs? The steaming time will vary depending on the size of your eggs, how cold your eggs are to begin with, the altitude of your location, how vigorous the water.

You can have Steam Eggs using 3 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Steam Eggs

  1. You need 2 of eggs.
  2. Make ready 160 ml of water.
  3. It’s of Salt.

Learn how to make it flawlessly!If you ever tried Chinese steamed egg sometimes called as egg custard , it will amaze you by the Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a.This video shows you how to make smooth.Chinese steamed eggs are irresistible and can send you halfway to paradise.

Steam Eggs step by step

  1. Crack egg in a bown add a little salt and mix. Then add 160 ml water and whisk properly..
  2. Boil water in a wok. When the boil boils. Adjust stove into low heat. Then slowly place the bowl with egg inside. Steam for 15 mins..

Steamed egg is one of those Chinese comfort foods that you can never go wrong with.Our Chinese steamed egg recipe is so easy to make at home and so elegant.Smooth, slippery and soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour.

Learn the how to prepare the egg custard from the renowned chefs.Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast.Learn how steam eggs Chinese style, as well as useful tips and tricks.Like boiling water, boiling an egg is a no-brainer, or so they say.If you're like most people, you cook eggs this way in a pot of boiling water and let them cool when they're done.