Friday, December 3, 2021

Nourishing Recipes: 3 Types of Steamed Eggs

Prepare time: 35 min
Cook: 25 min
Ready in: 1 hour
These 3 types of steamed eggs are melt-in-your-mouth delicious and protein-packed. Make them all together for a variety of nourishing flavors and to feed a vibrant family of four.
Eggs should be labeled a superfood for they are packed with Vitamin A, folate, Vitamins B5, B12, B2, phosphorus, selenium, Vitamin D, Vitamin E, Vitamin K, Vitamin B6, calcium, and zinc. They also keep you feeling full for longer, but without feeling heavy or bloated.

Steamed eggs are good for children

Steamed eggs are good for children who are learning to eat and don’t have all their teeth yet. They are soft and easy to chew. These are also good for older people in the family who have problems chewing. I like to serve these on warm summer evenings or for a light weekend lunch.


  • 4 eggs (200 gm)
  • 3/4 cup + 4 tsp water, lukewarm (200 ml)
  • 2 tbsp miso
  • 1 tbsp shallot, fried
  • 1 pinch salt

1. Fish and leek:

  • 1/4 pound sliced fish fillet (100 gm)
  • a few pieces of leek, cut into strips

Marinade for fish:

  • 1 tbsp cooking wine
  • 1 pinch salt
  • 1 pinch pepper

2. Vegetarian:

  • 4 ounces tofu (100 gm)
  • 3/4 ounce seaweed (20 gm)
  • 3/4 ounce enoki mushrooms

3. Chicken:

  • 1/3 pound chicken (150 gm)
  • 2 tbsp shallot, fried

Marinade for chicken:

  • 1 tbsp cooking wine
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1/2 tsp garlic powder (optional)
  • 1 pinch pepper

Special equipment for steamed eggs

  • Steamer pan (optional, see image)
Stainless steel steamer pan for preparing steamed eggs.
Once prepared, cover the three bowls with cling wrap and then place them on one of the racks inside a large steamer pan. (Image: via © Hein Teh)



Prepare the marinades for fish and chicken and allow them to marinate for at least 30 minutes.


Fry chicken with oil. When cooked, stir in fried shallot, then set aside for later.


Beat eggs, add salt. Add miso and water. Mix well.


Sieve egg batter, pour into 3 separate bowls, and sprinkle some shallots into each:

Bowl No. 1: Put in fish and leek

Bowl No. 2: Put in tofu, enoki mushrooms, and seaweed

Bowl No. 3: Put in chicken (half)


Cover bowls with cling wrap (the type that can withstand steaming).


Boil water and turn down to low heat to steam for about 15 minutes.


Remove Bowls No. 1 & 2.


Bowl No. 3  Add in remaining chicken. Cover with wrap again and steam for 1 more minute, then remove.


Ready to serve.

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Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.

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