Steamed Egg
Ingredients
Directions
Prepare
Butter a small cup.
Carefully break a fresh egg into the cup and cover it with greased paper.
Steam and serve
Place the cup in a saucepan with boiling water.
Cover the saucepan with a lid and let it steam until just set.
Serve immediately on buttered toast.
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
- Sets with gentle heat to form a soft, tender custard-like texture.
The step that matters
Let it steam until just set. Egg proteins set as they heat, so removing it once the white is firm but the yolk still looks soft keeps the texture tender. Overcooking makes it 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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