Steamed Eggs
Ingredients
Directions
Prepare
Butter a deep plate and pour in the eggs.
Sprinkle with salt.
Steam
Place the plate in a steamer over boiling water.
Cook until the whites are firm.
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
- Eggs
- Coagulate proteins as they heat, setting into a tender, custard-like texture.
The step that matters
Cook until the whites are firm. Egg proteins set gradually with heat. Stopping too early leaves the eggs runny, while cooking too long over steam makes them rubbery and dry, so watch for the whites to firm while the yolks stay soft.
“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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