High Protein Steamed Egg
High Protein Steamed Egg
Ingredients
For the Steamed Egg
- 2 eggs
- 150 g egg tofu, (or silken tofu)
- 5 tiger prawns, de-shelled and de-veined
- 1 teaspoon chicken powder
- 1 1/2 parts warm water, for every 1 part egg mixture
For Garnish
- as needed spring onions, chopped
- as needed soy sauce
- as needed sesame oil
Instructions
- 1
Prepare the tiger prawns by de-shelling and de-veining them. Set aside.
⏱️ 2 min
- 2
For the egg mixture: Crack the 2 eggs into a bowl. Add 1 teaspoon of chicken powder. Measure warm water in a 1:1.5 ratio to the egg mixture (e.g., if you have 1/2 cup of egg mixture, add 3/4 cup warm water). To get warm water, either microwave it for 30 seconds or combine 1/4 hot water with 3/4 cold water. Stir the mixture slowly until well combined.
⏱️ 3 min
- 3
In a pot or steamer, add water and a steamer rack. Place your preferred heat-safe plate on the rack. Bring the water to a boil to warm the plate.
⏱️ 3 min•🌡️ 100
- 4
Carefully add the 150g egg tofu to the warmed plate. Mash the egg tofu to your desired consistency using a spatula. Heat the mashed egg tofu in the steamer for 2 minutes.
⏱️ 2 min•🌡️ 100
- 5
Gently pour the prepared egg mixture over the mashed egg tofu on the plate.
⏱️ 1 min
- 6
Steam the dish for approximately 3-4 minutes on high heat with the lid closed.
⏱️ 4 min•🌡️ 100
- 7
After 3-4 minutes, turn off the heat and let the dish sit, undisturbed, for about 6-7 minutes with the lid still closed. Do not open the lid during this time.
⏱️ 7 min
- 8
Open the lid and check if the egg mixture is set. Once set, arrange the 5 tiger prawns on top of the steamed egg.
⏱️ 1 min
- 9
Steam the dish again on medium heat for another 2-3 minutes, or until the prawns are cooked through and opaque.
⏱️ 3 min•🌡️ 100
- 10
When ready, garnish the dish with chopped spring onions, a drizzle of soy sauce, and a drizzle of sesame oil. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Steamed Egg
For the Steamed Egg
- 2 eggs
- 150 g egg tofu, (or silken tofu)
- 5 tiger prawns, de-shelled and de-veined
- 1 teaspoon chicken powder
- 1 1/2 parts warm water, for every 1 part egg mixture
For Garnish
- as needed spring onions, chopped
- as needed soy sauce
- as needed sesame oil
Instructions
- 1
Prepare the tiger prawns by de-shelling and de-veining them. Set aside.
⏱️ 2 min - 2
For the egg mixture: Crack the 2 eggs into a bowl. Add 1 teaspoon of chicken powder. Measure warm water in a 1:1.5 ratio to the egg mixture (e.g., if you have 1/2 cup of egg mixture, add 3/4 cup warm water). To get warm water, either microwave it for 30 seconds or combine 1/4 hot water with 3/4 cold water. Stir the mixture slowly until well combined.
⏱️ 3 min - 3
In a pot or steamer, add water and a steamer rack. Place your preferred heat-safe plate on the rack. Bring the water to a boil to warm the plate.
⏱️ 3 min•🌡️ 100 - 4
Carefully add the 150g egg tofu to the warmed plate. Mash the egg tofu to your desired consistency using a spatula. Heat the mashed egg tofu in the steamer for 2 minutes.
⏱️ 2 min•🌡️ 100 - 5
Gently pour the prepared egg mixture over the mashed egg tofu on the plate.
⏱️ 1 min - 6
Steam the dish for approximately 3-4 minutes on high heat with the lid closed.
⏱️ 4 min•🌡️ 100 - 7
After 3-4 minutes, turn off the heat and let the dish sit, undisturbed, for about 6-7 minutes with the lid still closed. Do not open the lid during this time.
⏱️ 7 min - 8
Open the lid and check if the egg mixture is set. Once set, arrange the 5 tiger prawns on top of the steamed egg.
⏱️ 1 min - 9
Steam the dish again on medium heat for another 2-3 minutes, or until the prawns are cooked through and opaque.
⏱️ 3 min•🌡️ 100 - 10
When ready, garnish the dish with chopped spring onions, a drizzle of soy sauce, and a drizzle of sesame oil. Serve immediately and enjoy.
⏱️ 1 min