Chinese Steamed Egg with Tomato
This microwave Chinese steamed egg with tomato delivers restaurant-quality silky texture in less than 10 minutes! It brings together the flavors of classic tomato egg drop soup and the technique of Chinese steamed egg, making the ultimate comfort dish!
Servings: 1
Ingredients
- 2 large eggs
- ¾ cup bone broth or chicken broth
- ¼ cup freshly grated tomato juice
- ½ bouillon cube
- ½ teaspoon salt
For garnishing:
- Scallions sliced
- Baby tomatoes halved
- Sesame oil as desired
- Soy sauce as desired
- Chili oil as desired
Instructions
- Thoroughly whisk together the eggs, salt, bouillon cube, tomato juice and bone broth until well combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg mixture into a heat-safe dish. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. I used a water boiler to boil water before adding it to the larger dish. If you don't have a kettle or water boiler, check out the instructions in the full recipe card below. If you're using a water boiler, place the egg bowl inside a large microwave-safe baking dish and pour the water into the baking dish, up until it's past where the eggs are.
- Microwave at 50% power level for 8 minutes. Time may vary with different microwaves. If the eggs are very jiggly in the center, place it back in the water bath, recover, and microwave for another 4 minutes at 50% power.
- Once eggs look set, carefully remove it from the water bath. Top with sesame oil, soy sauce, chili oil, tomatoes and scallions. Enjoy with rice or as is!
Notes
- Use a shallow bowl! Cooking time will vary if you are using a deeper bowl. A shallow bowl allows for more surface area, which allows for quicker cooking!
- Strain for smoothness! Don't skip the step to strain the egg mixture through a mesh sieve. This removes clumps and tomato seeds, which will ensure a smooth and even texture and consistency throughout the microwave steamed eggs.
- Monitor the eggs while in the microwave! Since microwaves vary so much, it is important you keep an eye on the eggs while they are in the microwave to avoid over cooking. Once they look set but are still slightly jiggly, they are ready! If they are very jiggly in the center, cover the eggs back up and cook for another 4 minutes at 50% power level.
