Steamed Eggs

Steamed Eggs

Recipe: Steamed Eggs

Now that Easter is over and everyone must be feeling heavy from all the irresistible feasts they had over the long weekends. So for this week, we will show you an extremely lite and easy to make dish of Steamed Eggs. Don't let the name of the dish put you down and thinking it's tasteless and boring. Wait till you tried the silky smooth texture and rich chicken broth flavours, then perhaps you don't mind the refreshing change of diet. 

Preparation time: 15 mins

Servings: 4

Difficulty: Easy


6 Fresh chicken eggs

1 can of Swanson Chicken Broth (400ml) 

1 strand of coriander 


  1. Crack and beat the eggs until the yolks and white mixed evenly

  2. Pour 400ml of Swanson chicken broth into the mix and gently stir until consistent (do not beat too hard as we do not want the froth/bubble to foam)

  3. Pour the mixture into a shallow bowl. Preferably one with a flat bottom which allow the egg mixture to evenly set at 3cm deep.

  4. Remove the bubbles with a sieve or spoon.

  5. Bring the water to boil in a steamer or wok and set up a rack to hold the bowl 1-2cm above the water level.

  6. Place the bowl of egg mixture on the rack, close the lid and let it steam for 5 minutes at medium heat.

  7. Check if the eggs are coagulated by gently shaking the bowl. It should wobble in the bowl like custard pudding. 

  8. Remove the bowl from the steamer and sprinkle some chopped coriander on top when serve.

Tags: egg lite Easy light
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