Steamed Eggs for Breakfast Sandwiches
Ingredients:
- 4 eggs
- 200ml stock (chicken, beef, dashi, or any preferred stock)
- salt, to taste
Method:
1. In a bowl, add the eggs, stock, and a pinch of salt. Using a fork or chopsticks, whisk the mixture until completely homogenous. Be careful to avoid incorporating air; the goal is to have a smooth, uniform mixture without bubbles.
2. Lightly grease a shallow dish with spray oil. Place this dish into a pot fitted with a steaming basket. Ensure the water in the pot is filled to just below the bottom of the steaming basket—it should not touch the dish. Heat the water over medium to medium-low heat.
3. Pour the egg mixture into the greased dish. Cover the pot with a lid and steam on low for 10-14 minutes. The key is to steam the eggs slowly so they set gently and acquire a custard-like texture.
4. Once the eggs are set, carefully remove them from the dish. Serve on a toasted milk bun with a slice of American cheese, crispy bacon, and some salsa verde for a delightful breakfast.
A huge shout out to AP bakery for inspiration on this one. If you ever in Sydney make sure you go grab one of the eggs sandwiches, they're elite!