There are so many different ways to cook an egg. One of my favorites (and unfortunately not one of the choices when a breakfast place asks how you’d like your eggs cooked) is steamed eggs.

Raw eggs are whisked and then a broth is added to the liquid mixture. When it is steamed, you get a savory egg custard. Steamed egg is very common in asian cuisine. You can add some more ingredients to it, such as some chopped up meat, vegetables, seafood, to add other flavors, or you can eat it just plain.

As part of being a member of Foodbuzz, I sometimes get opportunities to try out products. Recently, I was given the opportunity to sample some Eggland’s Best eggs. Eggland’s best eggs are supposed to be healthier than the average egg, containing more vitamins and with less saturated fat. You can read more about it on their website. Each of the egg shells are each imprinted with a red stamp, identifying the eggs as Eggland eggs.

I ate a few of the eggs before deciding to make these egg custards. They didn’t taste any different to me, but then I also didn’t do a side by side comparison. I was thinking of what to do with these eggs and it made me think of all the different way eggs are prepared.

I thought it would be fun to try making the classic steamed egg, but steamed inside the egg shells.

To make these, I first tapped a small crack on the top tip of each egg and then gently peeled the egg shell away to create a small bowl opening for each egg. Then I poured out the eggs and rinsed out the egg shells with water.

After mixing the egg with the broth, I poured it back into the egg shells. I only needed one egg for every three egg shells, so I used the rest of the eggs for other things. I put the eggs in the little egg cups and then put them into my steamer and steamed them for about five minutes.

I loved how cute these were and how fun they were to eat.

Steamed Egg Custard

Yields: 3 small egg shell servings

Ingredients
3 eggs
About 5 tablespoons of chicken broth
pinch of salt

Instructions
1. Take raw egg and gently tap the tip until it cracks. Gently peel away top layer until you’ve peel about 1/3 of the top of the egg. Pour out the egg white and egg yolk into a small bowl. Repeat with other two eggs, except that when you remove the raw insides, you can use the eggs for something else as one egg will full three egg shells. You can also just make some additional egg custard in a large bowl.

2. Rinse out the egg shells with water. Since the egg shells will be steamed, you shouldn’t have to worry about ingesting raw eggs.

3. Take the one egg and whisk it until completely scrambled. Then add in about 5 tablespoons of broth, mixing after each tablespoon addition until thoroughly mixed. Add a pinch of salt and mix again.

4. Spoon egg mixture into the eggshells, filling each about 2/3 full.  Place each egg into an egg cup for stability. Place the egg cups into your steamer and steam for about five minutes, until eggs are thoroughly cooked.

   

2 Responses to “Steamed Egg Custard”

  1. Connie — June 9, 2011 at 8:01 am

    My grandmother used to make a steamed egg dish with ground pork and sometimes adds thousand-year eggs. This post made me think of it, but it was just steamed in a ceramic dish rather than the egg shells. But that is a cute idea for a dinner party, fun presentation.

    • Kirbie replied: — June 9th, 2011 @ 9:05 am

      When I usually make it is is in a large glass bowl and not egg shells. I thought the egg shells would be a fun presentation. Hm, i’ve never added thousand year eggs to mine before. I will have to try that out.

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