Steamed Eggs – Recipe and Preparation Method

Steamed Eggs – Recipe and Preparation Method

Steamed eggs are a delicious and light dish, perfect for Suhoor during Ramadan or as a breakfast option on regular days. This dish is known for its great taste and nutritional benefits, providing the body with energy throughout the day.

Ingredients for Steamed Eggs:

• 4 large eggs
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon finely chopped parsley
• 1 stalk green onion, finely chopped

Salad Ingredients:

• 1 large tomato
• 1 large cucumber
• 1 cup finely chopped green lettuce
• 1 tablespoon lemon juice
• 1 tablespoon vinegar
• ¼ cup olive oil
• ¼ teaspoon salt
• ¼ teaspoon oregano

For Serving:

• Toasted bread slices

Preparation Method:

1. Prepare the Steamer:

   • Fill a steaming pan with a small amount of water, about a quarter of the pan. You can add some flavor enhancers like oregano or chopped green onion to the water if desired. Place the egg molds on top of the steaming pan and heat over medium heat until the water boils and the molds are well heated.

2. Cook the Eggs:

   • Crack an egg into each mold, making sure to keep the yolk intact. Sprinkle a little salt, black pepper, parsley, and green onion over each egg. Cover the mold and let it steam for a few minutes until the egg whites and yolks are fully set.

3. Prepare the Salad:

   • Slice the tomato and cucumber thinly using a sharp knife. In a medium bowl, mix together the lemon juice, vinegar, olive oil, salt, and oregano, whisking them well with a fork until combined.

4. Assemble and Serve:

   • On a serving plate, arrange the tomato slices, cucumber slices, and chopped lettuce. Place a slice of toasted bread on top, followed by the steamed egg from the mold. Repeat this process for all eggs and serve immediately.

Enjoy this light and nutritious dish, perfect for a quick and easy meal!