Steamed egg is a pretty popular dish in Asia, almost every family in Hong Kong knows how to make a variation of it. Sometimes people put minced pork, mushroom, or dried shrimps in it, so you can be really creative with this dish. I chose to make a plain one and put some bacon on top for a little flavor (oriental bacon and eggs!) Seriously who doesn’t like bacon?
A good steamed eggs should be cooked on the edges but still a little custardy on the inside. Steamed eggs is also way more filling than your normal egg dishes which makes it perfect for a quick brunch. I used a little soy sauce which is not primal/paleo at all, but I don’t think a teeny weeny bit of soy sauce is worth freaking over about, and the soy sauce really gives the Asian taste to this dish.
3 large omega-3 eggs
2 slices of bacon
1/4 to 1/3 cup water
1/2 teaspoon salt
1-1/2 teaspoon light soy sauce (just 1 teaspoon if using regular soy sauce)
- Put a metal rack in a wok and fill the wok with water up to just below the top of the rack, cover with lid and heat the wok on high heat. Make sure when you put your plate/bowl on the rack it’s not going to touch the lid when you cover it. Preheat oven to 435F or 225C.
- In a shallow bowl, whisk eggs, salt and soy sauce together. Cover the top of the bowl with aluminum foil, this will prevent water from condensing on the egg.
- Put bacon in oven and bake for 10 minutes.
- Once the water is boiling (actual boiling, not just bubbling!), place the bowl of egg on the metal rack in the wok, be very careful the steam is gonna be really hot. Immediately cover the wok with lid. Keep it on high heat and let it steam for 8 minutes.
- Take the egg out and let cool, don’t eat it right now because it’s probably still runny on the inside, it will continue to cook as it sits there. When the bacon strips are done, bloat them with a piece of napkin. Place the bacon on top of the egg. Enjoy :)
Note: this dish is NOT gluten free. For a gluten free version, use coconut aminos instead.
Makes one serving