Steamed Eggs are excellent to serve hot on a plate while still in their bowl with other breakfast food items or with sauce on top. The eggs can also be scooped out for Egg McMuffins. The steamer basket is set over max heat while the eggs are cracked into a ramekin or ceramic bowl that has been greased. The egg yolk is broken, and the eggs themselves are seasoned before being steamed for about 5 minutes.
Cookware for steamed eggs
Small ramekin bowls or ceramic bowls, a steamer set, oven gloves, and a spatula.
Ingredients for Steamed Eggs
Large Eggs, Butter (or other fat such as bacon grease, melted lard, or oil), salt & pepper.
Fat for Eggs
The best fat for eggs is bacon grease in my opinion. But melted butter works too. Outside of these two fats, melted lard or a neutral oil can be used. Even a bit of sesame oil. Brush the ceramic or ramekin bowls with fat before cracking your eggs in.
Salt & Pepper
The salt & pepper blend is a salt blend used throughout JAHZKITCHEN. Combine the ingredients together and mix well. Use to season the eggs with the desired amount.
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Egg Salt
Egg Salt is a seasoning specifically designed for eggs and is a blend I am currently trying to perfect. However, there are a few ingredients you can add to the salt & pepper blend that work wonderfully with eggs. These are butter popcorn seasonings to add a buttery flavor and black salt that amplifies the egg taste. If adding in one or both of these, drop the sea salt down in the salt and pepper blend.
You can also garnish the eggs with Aleppo & parsley.
How to Make Hot Steamed Eggs
Start by filling the steamer halfway with water and set over max heat. Meanwhile, combine the salt & pepper blend and ready your eggs.
Crack a large egg into the greased ceramic or ramekin bowl.
Season with the salt & pepper blend.
Place them into the steamer and cover to cook for 5 minutes.
Once steamed for 5 minutes, use a spatula to remove the hot bowls to serve right away or let cool to scoop out the eggs with a fork or spoon. They should come out pretty easily. Optionally empty out any water that has accumulated on top and season with Aleppo & Parsley.
Serving Steamed Eggs
A hot steamed bowl of eggs can be served while still in the bowl or scooped out to serve on a breakfast plate along with other breakfast foods. If keeping it in the bowl, you can also add a dollop of yogurt and some Aleppo butter on top like the Turkish eggs. With Turkish eggs you can break the yolk or not. These also make for good Egg McMuffins or a Sausage & Egg McMuffin.
Ingredients
- 3 Large Eggs
- As Nedded Fat - for brushing the ramekin bowls
- As Desired Aleppo & Parlsey - for garnishing, optional
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Fill a steamer halfway with water and set over max heat. Brush the small bowls with fat and crack an egg in each bowl. Break the yolk and season with salt & pepper.
- Once the steamer is ready, set the eggs in and cover to steam for 5 minutes. After 5 minutes, use a spatula and oven glove to move the bowls to the counter and let them cool. Optionally pour out any water that has accumulated on the top from steaming.
- Serve just like this to eat right out of the bowls, optionally with sauce on top, or remove to plate with other breakfast foods. These can also be removed from the bowls to serve for Egg McMuffins.
Notes
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