Steamed Egg
Ingredients
Directions
Break the egg into an egg cup or small dish.
Sprinkle lightly with coarse sea salt.
Steam over boiling water until the white is set.
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.
Explore the science
What each ingredient does
- Egg
- Its proteins set with gentle heat, forming the whole body of the dish.
The step that matters
Steam until the white is set. Egg proteins coagulate as they heat, so the white firms while the yolk stays soft. Too little steaming leaves the white runny; too much heat or time makes the texture rubbery and dry.
“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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