Chinese Steamed Egg Whites
Chinese Steamed Egg Whites have the same smooth, custard-like texture as traditional steamed eggs, but are higher in protein and lower in fat! Top them off with savory sauces and aromatic scallions for a satisfying breakfast or snack.
Ingredients
- ½ cup egg whites
- ½ cup water or broth
- ¼ teaspoon salt
- scallions
- soy sauce or coconut aminos
- chili oil
- sesame oil
Instructions
- Whisk together the egg whites, salt and water/broth until combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg white mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. I used a water boiler to boil water, but if you don't have one and only have a microwave, place the egg filled bowl inside a large microwave-safe baking dish. Add tap water to the baking dish until the water surpasses where the egg is inside the bowl, but being careful not to overflow it. Remove the egg white-filled bowl, since this was a reference for the amount of water you need. Microwave the water until it's boiling hot. Remove it from the microwave and carefully place the egg bowl in the center of the baking dish. If you are using a water boiler, you can add the egg white bowl inside the baking dish and pour the water into the baking dish, up until it's past where the egg whites are.
- Microwave at 50% power level or 500 watts for 5 minutes. Time may vary depending on different microwaves.
- Once you see that the egg whites are mostly set in the center, carefully remove it from the water bath. Top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Notes
Microwave steamed egg whites are best consumed fresh right after you make them! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving, but be careful, since they can overcook easily.