Thought I would share a very basic and simple recipe for Asian steamed eggs with my smoking friends. This creamy and smooth dish can be served as a main or side dish with any meal. The ingredients in this recipe can be expanded almost limitlessly such as in an omelet by including vegetables, fish, meat, and sauces.
Ingredients: eggs, water, green onions.
Equipment: Steamer oven or steamer of choice, lidded serving dish, torch or strainer, hand-held smoke generator.
There are many variations as how to cook the eggs. The following is one that works well for me.
Combine eggs, water or broth (1-1.5 ratio) in mixing bowl. I fill 3 half eggshells with water or broth per egg and stir to combine. Pour mixture into a bowl and remove any bubbles. I burn the bubbles off or you can pour the mixture through a strainer to remove them. If using a stovetop steamer, bring enough water to steam for a half hour to a boil then reduce heat to a simmer. Place bowl into steamer on a rack and cover both bowl and steamer. A saucer or small plate may be used to cover the bowl. Steam the eggs for approximately 12 minutes or until the egg mixture jiggles like jello when the bowl is lightly shaken. If eggs are still liquid, steam for another 3 minutes or until they are set. Add toppings of choice, if desired, and enjoy while still warm.
Eggs, and water combined.
A light blue Alder smoke being applied to the mixture for just a hint of smoke prior to being poured into serving bowl. This could be the time to add other ingredients such as vegetables or perhaps pulled pork.
Burning bubbles off being careful not to scorch the mixture.
The mixture being steamed in mini steamer oven.
Ready to come out of the oven.
Topping applied and ready to be enjoyed.
Hope you enjoy.