Chinese Steamed Egg with Seafoods
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 eggs1 cup chicken/vegetable broth or water1 dash white wine1/2 teaspoon soy sauce1/2 cup chopped cooked chiken breast meat /or shrimps1 shitake mushroom, sliced fresh parsley for garnish
1. In a medium bowl, whisk eggs gently while slowly pouring in the water, wine, and soy sauce. Divide the mushroom and seafood evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user FITNESSCHIC.
2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user FITNESSCHIC.
Nutritional Info Amount Per Serving
- Calories: 124.6
- Total Fat: 5.5 g
- Cholesterol: 212.5 mg
- Sodium: 152.6 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.5 g
- Protein: 11.7 g
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