Steamed Eggs à La Harbin Restaurant Recipes

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STEAMED EGGS à LA HARBIN RESTAURANT



Steamed Eggs à la Harbin Restaurant image

Provided by Elaine Louie

Categories     dinner, lunch

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups vegetable broth, at room temperature
1 teaspoon cornstarch
4 large eggs
freshly ground white pepper or black pepper
1 teaspoons plus 2 tablespoons vegetable oil
3 scallions, chopped
1 teaspoon cornstarch
5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
1/4 cup fresh or frozen peas
1/4 cup garlic chives, ends trimmed, cut in 1-inch lengths
1/2 teaspoon sugar
1 tablespoon soy sauce

Steps:

  • Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
  • Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
  • Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
  • When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 2 grams, TransFat 0 grams

CHINESE STEAMED EGGS



Chinese Steamed Eggs image

These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 large eggs, at room temperature
3/4 cup low-sodium chicken or vegetable broth
1/2 teaspoon fine salt
Toasted sesame oil, for drizzling
Soy sauce, for drizzling
1 small scallion, thinly sliced

Steps:

  • Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
  • Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
  • Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
  • Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
  • Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
  • Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.

STEAMED EGGS (KAI MEUNG)



Steamed Eggs (Kai Meung) image

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg.

Provided by Peter J

Categories     Lunch/Snacks

Time 17m

Yield 1-2 serving(s)

Number Of Ingredients 2

2 medium eggs
water, for steaming

Steps:

  • Prepare a steamer over relatively high heat so you are getting plenty of steam.
  • If eggs have been refrigerated leave them out a while until they reach room temperature.
  • Steam eggs for 12 minutes.
  • Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling.

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