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Best Easy Steamed Egg with Soy and Scallion Recipe

Name: Best Easy Steamed Egg with Soy and Scallion Recipe
Total time: 13 min
Yield: 160 g
Ingredients: large eggs 3 pieces; water 3 oz; scallions 2 pieces; light soy sauce 1.5 tbsp; sesame oil 0.5 tsp; salt 0.25 tsp; white pepper 1 pinch

Silky steamed egg custard topped with soy and scallion is a gentle, protein-rich dish. A healthy, family recipe perfect for clean eats and calorie deficit.

Cook 13 min Difficulty EASY 115 kcal

#vegetarian #diabetic friendly #bariatric friendly

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Ingredients

Main ingredients

large eggs 3 pieces
water 3 oz
scallions 2 pieces

Seasonings/Sauce

light soy sauce 1.5 tbsp
sesame oil 0.5 tsp
salt 0.25 tsp
white pepper 1 pinch

Nutrition summary

Carbohydrates 3 g 10%

Protein 10 g 35%

Fat 6 g 55%

Serving size 160g

Cooking steps

1

Beat the large eggs gently in a mixing bowl, making sure not to incorporate bubbles for a silky texture.
2

Add water, salt, and white pepper to the eggs, and whisk slowly until the mixture is fully blended but not frothy.
3

Pour the egg mixture through a fine mesh strainer into a heatproof bowl to remove any solids and ensure a custard-smooth finish.
4

Cover the bowl with plastic wrap or a plate; place in a steamer over medium-low heat and steam for 10–12 minutes until just set. Reduce heat if bubbles start forming — low and gentle heat is key.
5

Remove from heat as soon as the custard is softly set. Drizzle with light soy sauce and sesame oil, and finish with sliced scallions on top before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is the large eggs, which provide the silky custard base and are the primary source of protein and gentle flavor. The combination of eggs with water creates the signature soft, tender texture.

Q. How do I achieve a perfectly smooth steamed egg?

To get a silky custard, avoid beating too vigorously and strain the mixture through a fine mesh sieve. Steaming over medium-low heat prevents bubbling and overcooking, resulting in a delicate texture.

Q. What prevents the steamed egg from becoming rubbery?

Gentle whisking, straining, and controlling the steaming heat are essential. The plastic wrap or plate cover helps retain moisture, and removing the custard from the steamer as soon as it’s softly set prevents overcooking.

Q. How many calories and what’s the macronutrient balance per serving?

Each 160g serving provides approximately 115 kcal, with carbs at 3g (10%), protein at 10g (35%), and fat at 6g (55%). This balance makes it suitable for calorie deficit or clean eating.

Q. Which seasoning makes the biggest difference in flavor?

Light soy sauce is the primary seasoning that defines the finished dish’s flavor, bringing savory umami that enhances the custard's subtle taste. A touch of sesame oil and sliced scallion add aromatic complexity.

Best Easy Steamed Egg with Soy and Scallion Recipe

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