Recipes > Simple Steamed Eggs w/ Toast Points
- Serves: 4
- Active Time: 5 mins
- Total Time: 15 mins
- Views: 36,750
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Eggs
- 4 large eggs
- unsalted butter or oil (for coating the ramekins)
- sea salt, to taste
Method
Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.
Gather four small ramekins and coat the inside of each with a thin layer of fat. Crack an egg into each ramekin and season with a pinch of salt.
Cover each ramekin with foil and transfer to the steaming basket.
Step 2: Steaming the Eggs & Serving
- 1 to 2 tsp fresh chives (for garnish)
- freshly ground black pepper (to taste)
- 4 slices bread
Method
To steam the eggs, transfer the steaming basket over the simmering water and cover. Steam the eggs for approximately 7 to 10 minutes or to the desired doneness.
While the eggs are steaming, finely chop the chives. Toast the bread and butter it, if desired. Trim off the crust and then cut the toast into triangles on the diagonal.
Once the eggs are done, sprinkle the chives over top and season with pepper. Serve with the toast points.
2 Comments
-
Is this the same as coddling eggs? I have a number of pretty (Royal Worcester) porcelain coddlers (single and multiple egg size) which also have metal screw-on lids unlike ramekins. They would normally be used by lining with a thin layer of butter before adding the raw egg(s) and then standing in boiling water for several minutes until the egg(s) inside are cooked to the desired level. The results can be fabulous with toast soldiers. I have to admit I haven't used them for years, they sit very decoratively in the kitchen because they are such a bind to clean afterwards despite the butter lining. Any hints on how better to use them please? -
I'm sorry Peter - I can't answer your question - and I see your post is over 5 years old; but I'd just like to say your porcelain coddlers sound absolutely fabulous!
Details