Steamed Eggs With Coriander
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2cups water
- 4eggs
- 2tablespoons dry Sherry
- ½teaspoon salt, or as desired Pepper as desired
- ½teaspoon sesame oil
- ½teaspoon sugar
- ¼cup fresh coriander leaves
- 4scallions, cut into ⅛-inch slices
- 1tablespoon soy sauce
Nutritional analysis per serving (4 servings)
87 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
- Step 2
Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
- Step 3
Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
- Step 4
Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.
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