Soft Steamed Egg with Vegetables (Catering Recipe)
Super Simple Steamed Egg: Secret Recipe for a Popular Catering Dish Revealed!
Hello! This is E-Gupsik, your reliable catering assistant. Today, we’re making a must-have dish in institutional catering: a delicious and nutritious steamed egg with vegetables. I’ll share the secrets to making a large batch. This fluffy, pudding-like steamed egg is loved by everyone, young and old. I’ll guide you through making it easily at home!
Ingredients (for 60 servings)- 80 eggs
- 1 carrot
- 3 stalks of green onion or scallions
- 2 liters of broth (dashi or anchovy)
- 500ml Mirin (sweet rice wine)
- 100g salt
- 50ml sesame oil
Cooking Instructions
Step 1
Crack all 80 eggs into a large bowl. Add 100g salt, 500ml Mirin, 50ml sesame oil, and 2 liters of broth. Whisk gently with a whisk to break the egg yolks and combine all ingredients smoothly. Avoid over-whisking, as this can create too much foam.
Step 2
For an even smoother texture, strain the egg mixture through a fine-mesh sieve once or twice. This step ensures a lump-free, moist, and silky smooth steamed egg. It also helps remove any shell fragments.
Step 3
Peel and finely mince the carrot. Wash and finely chop the green onions (or the white parts of large green onions). Add the prepared carrot and green onions to the whisked egg mixture and stir to combine evenly.
Step 4
Prepare a steamer oven. Set it to the steam function, preheating to 70°C (158°F) with 90% humidity. Once preheated, place the containers with the egg mixture inside. Steam in 20-minute intervals. The total cooking time is 60 minutes, but this can vary depending on your oven. It’s advisable to check the doneness periodically.
Step 5
Once the time is up, your delicious vegetable steamed egg is ready! It can be enjoyed warm right away, or chilled for a different texture. It’s a perfect side dish for rice or a healthy snack for children.
