Microwave Steamed Egg
Microwave Steamed Egg is traditionally steamed over boiling water, but can be conveniently made in a microwave, offering a quick and effortless alternative to traditional Chinese steamed eggs without sacrificing flavor or texture!
Ingredients
- 2 eggs
- ½ cup water or broth
- ¼ teaspoon salt
- scallions
- soy sauce or coconut aminos
- chili oil
- sesame oil
Instructions
- Whisk together eggs, salt, and water/broth until combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg 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 be careful not to overflow it. Remove the egg-filled bowl (this was a reference point for the amount of water). Microwave the water until it is boiling hot. Remove it from the microwave and carefully place the egg bowl in the center of the baking dish. If you're using a water boiler, you can add the egg bowl inside the baking dish and pour the water into the baking dish, up until it's past where the eggs are.
- Microwave at 50% power level for 6 minutes. Time may vary with microwaves.
- Once you see that the eggs 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!