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steamed eggs on a platter with chives on top

Steamed Eggs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 65kcal

Ingredients

  • 2 egg whisked
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 1 cup warm water
  • 1 teaspoon soy sauce
  • chives chopped
US Customary - Metric

Instructions

  • Prep: grab 2 heat proof ramekins (I use my 3 3/4" Le Creuset ramekins). Prep a pot (that has a lid) with a steamer rack, and place the ramekins on top of the rack. Pour water so it comes about halfway up the ramekins. Remove the ramekins, place the lid on the pot, and turn the heat of your pot to high. Bring water to a boil.
  • Beat the eggs, salt, and white pepper together in a bowl, then pour into a liquid measuring cup--we want 1/2 cup of whisked eggs, discard the rest, and pour eggs through a fine metal strainer into a heatproof bowl.
  • Add the warm water, which should be heated to between 95 F to 113 F, basically hot to the touch but not burn your fingers hot. Whisk to combine until bubbles form on top. Pour into prepped ramekins
  • Remove the lid from your pot, and place ramekins on the prepped rack. Place the lid back on top, and bring water back to a boil, then reduce to a simmer. Once simmering, start your timer for 8 minutes, then check, but it usually takes about 10-12 minutes to cook through.
  • At this point, remove the lid and test doneness, you'll know your steamed eggs are done once they shake with a gelatin-like consistency, any looser and they need to cook longer. Sprinkle the final dish with chopped chives and soy sauce, and enjoy!

Nutrition

Calories: 65kcal | Total Carbohydrates: 1g | Protein: 6g | Fat: 4g | Sodium: 527mg | Fiber: 0.1g | Sugar: 0.2g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com