I have prepared eggs many different ways, but was only just recently introduced to steamed eggs. The eggs are blended with twice the volume of liquid, strained and cooked in a steamer. The result is a very light silky smooth custard. Learning of this technique opened up a whole new culinary playground for me.
The liquid used to make steamed eggs is often chicken or vegetable stock. The first time I attempted making them I used V8® Juice. The result was tasty and interesting to say the least. I knew I had to play around with this concept some more.
I couldn’t be happier with the results of the direction I took it this morning. This is what I did:
I blended together two eggs, an avocado, a jalapeño, a small amount of sweet onion, cilantro, lime juice, salt and water.
For a super silky result one would normally run the egg mixture through a sieve, but I skipped that step and poured it directly into greased liqueur glasses waiting in a steamer. My fingers were crossed that the glasses could take the heat. As a precaution I put them into the cold steamer and brought the temperature up slowly before adding the avocado egg mixture.
The water in the steamer boiled rapidly (with a lid, of course) for 3 minutes then I turned off the heat and left the lid on for 15 more minutes.
This called for seasoned refried beans and a salad.