Steamed eggs is one of the first baby foods for all Taiwanese kids. Even though you can make it with just water, most parents will make it with chicken or pork bone broth to give it more flavor, as well as pack it with more nutrients. You can also add in shrimp, fish, minced pork, veggies or almost anything you can think of. It is a simple dish that can be a meal on its own! But as an egg lover (and when I say egg lover, I mean it! Watch my Egg Connoisseur video), it is my goal to make any egg dish as perfect as possible. Now, I’m going to share with you 5 “Pet-Bo”* that I figured out when I was 15 years old, and have been making my signature steamed eggs with those “Pet-Bo”* since then!
“Pet-Bo”* # 1 : The golden ratio of egg to broth
Eggs x 1
Broth x 150ml
- Break the eggs into the broth and beat them until the white and the yolk are blended well.
- Season with some salt and mix well.
- “Pet-Bo”* # 2 : Strain the egg mixture through a strainer into a bowl.
- “Pet-Bo”* # 3 : Gently torch out the bubbles, if any, on the surface.
- Heat up the steamer. Once the steamer is hot and steam is coming out, then it’s ready for the egg mixture.
- “Pet-Bo”* # 4 : Use a lid, a plate or anything to cover the top of the bowl with the egg mixture, then put it into the steamer. Steam for 8-10 mins. ( If you’re making a simple steamed eggs with no toppings, you’re done! Enjoy your eggs!)
- In the video, I made the steamed eggs with clams, so here comes “Pet-Bo”* # 5 : I pre-cook the clams while making the clam broth, and take the clams out while the clam meat is still plump. When the eggs are done, I put the clams back on top of the steamed eggs, and heat up the clams for about 1-2 mins. Serve it while it’s hot!
*Pet-Bo means secret tips in Taiwanese. In my cooking video, all the Pet-Bo is explained in detail.