Steamed eggs sunny side up
Prep Time
5 Minutes
Cook Time
6 Minutes
Rest Time
-
Level:
Easy
Serves:
6 Servings
Ingredients
400
g
water
1
tsp
oil (e.g. grapeseed, sunflower)
6
eggs chilled
sea salt to taste
ground pepper (optional) to taste
ground sweet paprika (optional) to taste
Preparation
1
Place water into mixing bowl and bring to a boil 5 min/100°C/speed 1. Meanwhile, line Varoma tray with baking paper with enough to go 2 cm up the sides, grease paper with oil, break eggs onto prepared Varoma tray and season with salt, pepper (optional) and paprika (optional).
2
Place Varoma with tray into position, secure Varoma lid and steam 6 min/Varoma/speed 1 (see Tips). Serve immediately.
This recipe produces a result somewhere between a fried and a poached egg, using neither a pan nor a stove, and very little fat. Choose the freshest eggs you can find to showcase their flavour, as the gentle steaming cooks them to a delicate texture. Given the size of the Varoma tray, we recommend cooking six eggs at a time, but feel free to experiment with as many or few eggs as you like.
- Serve for breakfast or as a side dish.
- If the egg whites are not quite set, leave Varoma covered (still on mixing bowl lid) to finish cooking gently in the residual heat for 1-2 minutes.
- If you prefer a firmer yolk, prolong steaming time by 1 minute.
- For eggs cooked from room temperature, reduce the cooking time by 20-30 seconds.- Sprinkle some crumbled bacon, small pieces of ham, chopped chives or grated cheese on the eggs before steaming.
- Steam fewer eggs (1-5), if desired. The result may be more uneven, because the egg whites may spread out more.