Nutritious and Tender Carrot Steamed Egg Recipe
Nutritious and Tender Carrot Steamed Egg Recipe
Steamed Egg Delight: Fluffy, School Cafeteria Style with Plenty of Carrots
This is a steamed egg dish with a wonderful texture and delicious taste. I added half a carrot, finely chopped, and it becomes sweet and tasty when cooked. It’s perfect as a side dish for rice or for packed lunches. Enjoy this nutritious and delightful dish that even picky eaters will love!
Ingredients- 6 large fresh eggs
- 1/2 medium carrot
- 1 piece of dried kelp (kombu) (or plain water/unsalted broth if unavailable)
- 150ml water
- 2 tsp salt (adjust to egg size and preference)
- 1 tsp sugar
- 1 Tbsp cooking wine (like mirin, to remove eggy smell)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, soak one piece of dried kelp in 150ml of water for about 10 minutes to create a kelp broth. This adds a deeper umami flavor. If you don’t have kelp, you can use plain water or any unsalted, clear broth.
Step 2
Wash the carrot thoroughly and then mince it as finely as possible. Finely minced carrot will blend smoothly into the steamed egg and contribute to a pleasant texture when cooked.
Step 3
In a bowl, crack open the 6 eggs. Add 2 tsp of salt, 1 tsp of sugar, and 1 Tbsp of cooking wine. Adjust the salt according to the size of your eggs and your personal taste. Whisk everything together thoroughly until well combined. Try not to whisk too vigorously to avoid creating excessive foam.
Step 4
Generously coat the inside of a heatproof glass container with sesame oil. This step is crucial for ensuring the steamed egg releases easily from the container later, maintaining its shape.
Step 5
Pour the egg mixture into the prepared container, filling it only about two-thirds full. Be careful not to overfill, as the egg mixture will expand as it cooks. Cover the container tightly with plastic wrap. Then, use a chopstick or toothpick to poke several small holes in the plastic wrap. This allows steam to escape, resulting in a smoother, more tender texture.
Step 6
Place a small amount of water in a pot and put a steaming rack or an inverted bowl inside. Carefully place the egg mixture container on top of the rack. Cover the pot with a lid and bring the water to a boil over medium-high heat. Once the water is boiling vigorously, reduce the heat to low and set a timer for 25 minutes. Steaming over low heat ensures the egg cooks evenly and gently without burning.
Step 7
Once the timer goes off, don’t remove the container immediately. Let it rest (steam) for another 2-3 minutes. This final step helps achieve an even more delicate texture. Cut the finished steamed egg into bite-sized pieces and serve immediately. It makes a wonderful and satisfying meal, especially when paired with freshly cooked rice!
