Monday, 19 September 2022

Steamed Eggs

I am constantly on the lookout for ways to make my carnivore way of eating more interesting.

One dish that I made is steamed eggs. It is incredibly easy to prepare and you can season or garnish it any way you like.


There are only 2 ingredients - eggs and water (or broth). The ratio of eggs to liquids is 1:1, say one bowl of eggs to one bowl of water/broth. For my liquids, I used bone broth.

To measure the volume of eggs and liquids, I used my glass cup.


I could have added one more egg but I stuck to four.


Pour the eggs and bone broth into a bowl and beat until well combined.

Then pour into a heatproof bowl and steam for about 12 minutes or until the mixture is firmed up. I test by jiggling the container. If it is still liquid, continue to steam a little longer until cooked.


If you are a strict carnivore, you can just sprinkle some salt to taste (or add salt to the mixture before steaming) or eat the steamed eggs plain. I have done that before and it tastes pretty good.

Since I am a very relaxed carnivore, I chose to top the steamed eggs with light soy sauce, sesame oil, fried shallots and spring onions.


Oh, I must say that the steamed eggs tasted wonderful!

Soy sauce is frowned upon in the carnivore space as it is said to be inflammatory. However, I am Asian, my ancestors have been consuming soy sauce for thousand of years and I do not react negatively when ingesting soy sauce. So I believe I am genetically adapted to consume soy sauce. Hah!

For the recipe and method, you can watch Bella's Youtube video here :


Ever since making this steamed egg and loving it, it graces my dining table very frequently.

In fact yesterday evening, I had it as part of my dinner (in front of the TV, bad habit). Halfway through, I remembered I had some crispy pork lard in the fridge.


So I added a few spoonfuls of those tasty crispy sprinkles and whoa! so good! 

14 comments:

  1. Chawanmushi! I'd love that!!! Looks perfegg!!!

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    1. hee..hee...it is not as smooth as chawanmushi but still good.

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  2. Wow! So syiok! I would love to eat the steamed eggs with added century egg and salted egg. Yummy! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

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  3. crispy pork lard with steam egg!!! yummeh!

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  4. Hmmm....crispy pork lard with steamed egg sounds yummy.

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  5. Steamed egg is versatile, can add anything into it to make it tastier and wholesome. And yes, your crispy sprinkle sure bring a lot better flavour to it.

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    Replies
    1. I love this steamed egg so much that I made extra and kept in the fridge.

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  6. I'm afraid your steamed eggs also look similar to the one I make at home....berkedut-kedut...lol. I don't know how the chap fan places make them so smooth on top. I also find that the texture isn't as soft and silky-smooth to eat like those from the chap fan stalls. Perhaps the ratio of egg to water isn't quite right (I use 1:1 too). >_< P/S: As much as I like your condiment of pork lard...but not with eggs...hah..hah.

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    1. Ah, yes! Lots of kedut-kedut as this batch was overcooked. Also for that smooth look and texture you have to put more liquids 1:1.5. You comment prompted me to check an old post where my steamed eggs was smooth here : https://phonghongbakes.blogspot.com/2013/08/three-color-steamed-egg.html

      So next time you make steamed eggs, try that ratio and see how it goes.

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  7. A very new combination to me -> steamed egg + Zhu Yao Zha. ^__^

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