Chinese steamed eggs

Don’t overcook the eggs – keep heat on medium for a fluffy texture.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 8 eggs, whisked
  • ¼ cup (60ml) milk
  • 1 tsp (5ml) soy sauce
  • Salt and milled pepper
  • 3 paninis, sliced
  • 4 tsp (20ml) canola oil
  • 2 cloves garlic, sliced
  • Fresh chopped parsley, for serving

Method:

  1. Whisk egg, milk and soy sauce together. Season. 
  2. Divide mixture into four heat-proof bowls and cover with clingfilm.
  3. Create a steamer with a pot of boiling water and a colander, or use a bamboo steamer.
  4. Steam one or two bowls at a time, for about 8-9 minutes, until eggs are set on the sides but still wobbly in the centre.
  5. Toast panini slices in a dry pan.
  6. Break 2 panini slices into small pieces and set the rest aside for serving.
  7. Heat oil in a pan and fry garlic and panini pieces until crisp.
  8. Top egg bowls with crispy panini pieces and spoon over remaining oil.
  9. Sprinkle with parsley and serve with the other panini slices.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.