In Poland we mainly eat scrambled eggs, fried eggs, hard and half-boiled eggs with mayonnaise. If we get more imaginative we even stuff them with mushroom. My Grandpa mastered his egg boiling technique making my childhood full of half boiled eggs (which I still truly love). However, the more people share with you their egg habits, the more adventurous you become while preparing your old goodies.
In East Asian cuisine eggs are often steamed. Frankly speaking, it brings them to another level of sophistication. In Vietnam eggs are steamed with soy sauce and sesame oil. In China and Korea they resemble fluffy mousse that can be served with pretty much everything. French bake his/her eggs with butter and cream.
Personally, I prefer steaming over baking as it takes little time and is almost effortless. Therefore, this recipe for steamed eggs brings together Asian and French cooking traditions. The outcome is more than satisfying. You end up with great comfort food in less than 5 minutes. No oven heating, no dryness or burnt eggs. Simplicity.
Eggs steamed with cream, butter and nuts
Ingredients: (1 serving)
1 tbsp cream
1 tsp butter
salt, pepper, roasted seeds and nuts (optionally)
- Crack the eggs into a small bowl, add cream and butter.
- Pour water in a steamer. Be sure the water will not bubble and touch the bowl during steaming. Once the water boils,place the egg bowl in a steamer. If you don’t have a steamer use a large pot and place a metal piece between the pot bottom and the egg bowl. I usually use my veggie steamer for this.
- Cover the steamer/pot, turn up the heat to high, and steam for 3 minutes.
4. Remove from the steamer, sprinkle with salt, pepper, roasted nuts, and serve.