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.
Servings: 3
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
Aleppo Butter: Heat a small pan with 2 Tbl of butter and 2 tsp Aleppo with 1/8 tsp butter popcorn seasoning for 2-3 servings or two to three bowls of steamed eggs. Optionally with a small dollop of yogurt on top before drizzling the Aleppo butter over top.