I know I say this every time.. but guysssss this steamed egg is probably the most simple recipe we’ve released so far. It’s so simple that my mom didn’t feel the need to release this recipe. I GOT U. This steamed egg recipe is perfect for students and busy people . Serves best with rice. Hope you like this recipe as much as I do!
INGREDIENTS
- 1 can chicken broth (412 ml)
- 4 large egg
- Handful of green onions
INSTRUCTIONS
Break 4 large eggs into the plate and stir evenly.
Then pour the chicken broth into it and stir evenly.
Remove those small bubbles on the top using the small spoon.
Add water to steamed wok and put the plate on the rack. Steam on high heat for about 4 minutes and take out the plate slowly.
Then use aluminum foil to cover the plate for about 5 minutes. Add green onion before serving.
TIPS
- If you see the egg not cooked in the center of the plate after steaming, cover the foil on the plate will keep the remaining heat inside to make it solid.
- Remove the bubbles before steam to create a smooth texture.
- Chicken broth contains salt ,therefore there is no need to add any.
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Steamed egg (蒸蛋)
Ingredients
- 1 can chicken broth 412 ml
- 4 large egg
- 1 tbsp green onion
Instructions
- Break 4 large eggs into the plate and stir evenly.
- Then pour the chicken broth into it and stir evenly.
- Remove those small bubbles on the top using the small spoon.
- Add water to steamed wok and put the plate on the rack. Steam on high heat for about 4 minutes and take out the plate slowly. Then use aluminum foil to cover the plate for about 5 minutes. Add green onion before serving.
Notes
