Recipes for Self Isolation
Steamed Eggs
Happy Easter! If you celebrate Easter but can't have your annual celebratory family dinner, this is an easy and cheap quarantine meal that puts the egg in Easter! (lol)
Steamed eggs are usually an asian breakfast food, but when I'm feeling lazy, and especially when I was at university, eating this with some chopped lap cheong (Chinese sausage) and rice, leaves me feeling super satisfied. With that said, this definitely makes for an easy and cheap quarantine meal!
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Ingredients for one:
- 2 eggs
- 1 cup of stock (chicken, veggie or just water!)
- green onions or chives - finely chopped
- sesame oil
- soy sauce
- * this goes great with frozen peas, lap cheong, shrimp, or any extra veggies too!*
How to make the steamed eggs
DIY STEAMER
You'll need a large pan or pot, a heatproof plate, and any suitable ramekin or bowl to create a makeshift steamer. Fill a large pot with about half an inch of water. Use a steaming rack stand or makeshift one with 3 little balls of tinfoil or try balancing your plate on a heatproof bowl.
- Set up your steamer or fill your large pan/saucepan with a few inches of water. Bring to a boil and keep your water on a steady simmer.
- In a shallow bowl, beat the eggs together, making sure you have no lumps.
- Slowly mix in your stock or water in with the eggs.
- Pour your mixture into a ramekin or shallow dish (the one pictured is what I like to use!)
- Gently place your eggs into a prepared steamer. Steam over VERY low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls.
- If your eggs are no longer transparent and have cooked to a nice pale yellow, they're done. I also jiggle my dish a little to see if they eggs move (if they don't, they're set)
- Carefully remove from steamer and garnish with a mixture of soy and sesame oil. Add green onions and serve with rice!!
