Sunday, December 15, 2019
Home Food Microwave Steamed Egg

Microwave Steamed Egg

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A quick and easy shortcut method for making steamed eggs. This method is faster than the traditional steamed method for cooking, but still produces an egg custard dish with a silky and smooth texture.

close-up photo of a spoonful of steamed eggs
I love eating steamed eggs. It’s healthy, delicious and easy. I previously shared traditional recipes for steamed eggs including Instant Pot Chinese Steamed Eggs and Korean Steamed Egg. And while I love making those traditional versions, the microwave version is the version I make most often because it is just so much faster.

When my siblings and I were little, this was the first dish we were allowed to cook unsupervised. We would often make this in the morning for breakfast, so this is a dish I’ve been making most of my life.

The egg custard won’t be quite as pretty (it wrinkles more when cooked in the microwave), but the texture is still soft and smooth. If I’m cooking this dish for my family, I’ll use one of the traditional methods. But if it’s just me, then I will just make a quick microwave version.

photo of a bowl of steamed eggs garnished with green onion

Steamed Versus Microwave

Steamed eggs cook the eggs much slower, which allows them to cook more evenly and develop a very soft and silky texture. When done correctly, the egg custard will look very smooth and pretty.

Microwave steamed eggs cook the egg much faster. As a result, the eggs are a little firmer and the cooking is a little uneven. You may have parts of the custard that are slightly more cooked, but overall the texture is still very soft– just not as soft as the steamed version. The microwave version also will not look as pretty. The surface of the custard will usually be more wrinkly.

How to Make Steamed Eggs in the Microwave

  • The key to cooking steamed eggs in the microwave is cooking them at a lower cooking power. Most US microwaves cook somewhere between 1000 to 1200 watts at full power. For this recipe, you should cook at a reduced 700 watts (or as close to 700 watts as possible). You can do this by selecting the power level before the microwave starts cooking. This will prevent the eggs from overcooking too quickly or exploding in the microwave.
  • First, the egg is whisked thoroughly with broth and a little salt. To avoid any clumps of egg white in your egg dish, make sure the egg is well beaten. For a very smooth consistency, you can also strain the egg mixture.
  •  The egg should be placed into a microwave-safe bowl and should only fill it about halfway so that the egg has enough room to expand as it cooks.
  • Place a paper towel over the bowl before putting it in the microwave. This will help make sure the egg stays in the bowl while it cooks.
  • One steamed egg will take around 2 minutes to cook. I recommend starting with 1 minute 30 seconds and then cooking more as needed at 15-second intervals.
  • The egg will be extremely hot when it is finished cooking, so definitely let it cool a few minutes before enjoying. I like to garnish mine with fresh scallions and a drizzle of toasted sesame oil.

Cooking Tips

  • The recipe below is for one egg. If you want a larger batch, you will need to adjust the cooking time.
  • I don’t recommend cooking multiple single steamed egg bowls at once. You should cook each bowl individually because if you try to cook more than one bowl at once, they will not cook evenly.

overhead photo of bowls of steamed eggs

Microwave Steamed Egg

Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Course: Breakfast
Cuisine: Chinese
Servings: 1

A quick and easy shortcut method for making steamed eggs. The egg custard still comes out very soft and silky.

Ingredients:

  • 1 large egg
  • 4 oz chicken broth
  • salt as needed
  • 1 scallion thinly sliced

Directions:

  1. In a medium microwave-safe bowl, add egg and broth. Whisk until egg is thoroughly beaten and mixed with the broth. If your broth is low sodium or unsalted, you can stir in a pinch of salt. Your liquid level should only fill about half of the bowl, so your egg has enough room to rise.

  2. Cover the surface of the bowl with a paper towel. Set your microwave cooking power to 700 watts (or as close to 700 watts as possible). Cook the egg for approximately 2 minutes, or until done. I recommend starting with 1 minute 30 seconds and then checking on the egg and cooking more as needed in 15-second increments.

  3. Let the egg cool a few minutes before eating. Garnish with scallions. I also like to add a drizzle of toasted sesame oil for additional flavor.

Notes:

  • The key to cooking steamed eggs in the microwave is cooking them at a lower cooking power. To cook at 700 watts, you need to select the power level before the microwave starts cooking. For example if your microwave is 1000 watts, you would select power level 7 to cook at 70% or 700 watts. Cooking the eggs at too high power will cause them to be unstable and they may explode in the microwave.
  • You can make a larger batch, but you will need to increase cooking time.
  • Do not try to cook multiple single eggs at once, this will lead to them cooking unevenly. If you want to make multiple single ones, cook them one at a time.
  • For an even smoother egg consistency, you can filter the whisked egg broth through a strainer before adding it to the bowl. 
  • When the egg is finished cooking, there will still be some broth not absorbed by the egg. This is completely normal. 
  • Estimated Nutrition information does not include salt added and is calculated using low sodium chicken broth.
Nutrition Facts
Microwave Steamed Egg
Amount Per Serving (1 g)
Calories 103.06 Calories from Fat 55
% Daily Value*
Fat 6.09g9%
Saturated Fat 1.97g12%
Cholesterol 210.92mg70%
Sodium 116.45mg5%
Potassium 175.77mg5%
Carbohydrates 2.65g1%
Fiber 0.31g1%
Sugar 0.64g1%
Protein 9.61g19%
Vitamin A 425.82IU9%
Vitamin C 2.26mg3%
Calcium 31.75mg3%
Iron 1.23mg7%
Net Carbs 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

 

 

 

 

 

 



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