The post Recipe: ‘Saturday’ Steamed Eggs appeared first on Cynthia C. Mintz.
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The eggs – it’s “souffléed” a little more than usual
You will need:
- Two whole eggs, two egg whites
- Various herbs/spices (I usually use black pepper, turmeric, dried basil and oregano)
- Two medium to large sized ramekins/egg poaching containers
- Shallow pot
- (Optional) 2 tablespoons of milk
- (Optional) 1 1/2 tablespoons of quark or cream cheese (I use quark)
Seen here topped with Nanny Hudson’s ketchup (it’s more like a salsa) and toast
Instructions:
- Place water in a shallow pot – two or three inches is good enough and heat to a boil.
- While water is boiling, crack two whole eggs and two egg whites into a bowl or mug.
- Sprinkle spices and black pepper and mix.
- (Optional) Add milk and quark into the mug.
- Scramble/stir until combined
- Add the mixture into the containers
- Once water is coming to a boil, place ramekins into the bath and close the lid
- Steam for approximately 10-15 minutes
- Remove ramekins from water bath and serve
Serve this with toast, waffles or fruit.
The post Recipe: ‘Saturday’ Steamed Eggs appeared first on Cynthia C. Mintz.
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