Steamed Eggs
Ingredients
Directions
Beat an egg lightly for 10 minutes.
Season with a little pepper and salt.
Steam for about two minutes until warmed through, ensuring it does not harden.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The step that matters
Steaming until warmed through. Egg proteins set with heat, so steaming gently for a short time keeps the custard tender; prolonged or high heat causes the proteins to tighten and harden the texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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