Chinese Steamed Eggs with Tomatoes
Hsiao-Ching Chou
November 10, 2021
Using sous vide mode in the Anova Precision Oven to steam the eggs ensures their texture is tender and custard-like. Be sure to include these eggs as part of a meal with multiple dishes. Rice or congee are perfect accompaniments.
Serves
4
Prep Time
00:15
Cook Time
00:30
4.17 (6)
1126
Ingredients
8
cherry tomatoes, halved
1 tsp
vegetable oil
3 large
eggs, beaten with 1 cup water
1
scallion, finely chopped
2 Tbsp
soy sauce
½ tsp
sugar
¼ tsp
sesame oil
Steps
1. Preheat the Oven and Prepare Pan
Rack
Line a sheet pan with aluminum foil.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
2. Roast Tomatoes
Rack
Toss the tomatoes with the vegetable oil on the prepared pan. Transfer to the oven and cook for 15 minutes.
Transfer the roasted tomatoes to a small bowl.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
00:15 Timer
3. Adjust the Oven for the Eggs
Rack
Open the oven door for 1 minute to release heat before starting the next stage.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
4. Prepare Eggs
Pour the beaten egg and water into a loaf pan or other heat-proof dish that can accommodate the mixture. Sprinkle the scallions on top.
5. Steam Eggs
Rack
Transfer the eggs to the oven, uncovered, and cook until the eggs look set but still have some bounce, about 15 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
00:15 Timer
6. Season Tomatoes
While the eggs cook, stir the soy sauce, sugar, and sesame oil into the roasted tomatoes.
7. Sauce and Serve
Transfer the eggs to a serving bowl. Top with the tomato mixture. Serve as part of a meal with rice and other small dishes.
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