Pemberton Cookbook

Steamed Eggs

This recipe from Brooklyn sounds like the perfect remedy to a stressful day. If you don't have a steamer, improvise!

2 Servings



Beat the eggs lightly to mix but avoid bubbles
Heat the stock to drive out bubbles
Mix the eggs and stock in a bowl
Set in a steamer for 20 minutes

Out comes a very light custard. Season with scallions, soy sauce, or
whatever strikes your fancy.


~Bob Zenhausern in Brooklyn, New York, June 2003

Page created June 10, 2003. Anne Pemberton. Edited Wed, June 11, 2003 . AP.