Steamed Eggs With Coriander

Name: Steamed Eggs With Coriander
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups water; 4 eggs; 2 tablespoons dry Sherry; 1/2 teaspoon salt, or as desired Pepper as desired; 1/2 teaspoon sesame oil; 1/2 teaspoon sugar; 1/4 cup fresh coriander leaves; 4 scallions, cut into 1/8-inch slices; 1 tablespoon soy sauce

By Robert Farrar Capon

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

2cups water
4eggs
2tablespoons dry Sherry
½teaspoon salt, or as desired Pepper as desired
½teaspoon sesame oil
½teaspoon sugar
¼cup fresh coriander leaves
4scallions, cut into ⅛-inch slices
1tablespoon soy sauce

Ingredient Substitution Guide

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Preparation

Step 1
Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
Step 2
Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
Step 3
Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
Step 4
Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.