So what exactly is steamed egg? Think of the softest scrambled egg you have ever encountered, and combine it with a custard-like consistency. Although you can steam eggs in a double pot (this is usually the way to make Chinese steamed eggs), this will result in a final product that is more similar to a flan. In contrast, using an espresso machine provides you with a slightly smoother version, which is perfect for fans of soft-boiled or poached eggs.
Perhaps one of the most famous espresso machine steamed egg products comes from New York City’s mainstay Buvette, a charming tavern at the helm of chef Jody Williams, who was apparently first received by the famous chef Thomas Keller ( Per Se, The French Laundry) and one of his signature dishes-mushroom cappuccino. Williams started to try other espresso steaming recipes, and voila! The steamed egg craze was born.
But don’t worry, you don’t need to be a world-class chef to make espresso machine steamed eggs. They are surprisingly straightforward and can be disrupted with very little effort.
Therefore, if you are looking for a quick, simple and all-in-one solution for your morning, invest in an espresso machine to keep your liquid and solid diets in sync. Here is how to make espresso steamed eggs based on recipes from many kitchens: Famous local food artisans share their signature dish Valentina Rice.
First, you need to beat two to three large eggs together with 1 tablespoon. Season with butter, salt and pepper. Transfer this mixture to porcelain (or steam-safe container).
Turn the steamer of the espresso machine to maximum power, pour water into the cup, and discard. Insert the wand into the egg mixture and stir slowly with a fork until the egg is creamy and soft. Take them out before they are finished (after about 30 seconds), as they will continue to cook with the residual heat.
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