Steaming is a popular cooking technique that maximizes your food’s flavor while ensuring its nutrients and textures remain intact. Many dinner foods, such as vegetables, chicken, and seafood, are steamed, but it shouldn’t be saved exclusively for those ingredients. Steaming works well for any foods that require moisture, including eggs, bread, and breakfast puddings, making it a great cooking method to use for morning meals. If you don’t have a steamer, Cooking Light recommends using a pan that has a well-fitting lid and rack; if the lid doesn’t fit perfectly, cover the pan with foil, and then top with the lid. Ready to steam your way to a stunning breakfast spread? Here are 6 sensational steamed breakfasts.
1. Korean-Style Steamed Eggs
Eggs steamed in hot water have a silky, tofu-like texture. Feel free to include chopped vegetables and spices, or substitute stock for water in The Kitchn’s recipe, which yields one to two servings.
- 2 large eggs
- ¼ teaspoon salt
- ½ cup water, plus more for filling pot
- ½ scallion, chopped
- ¼ teaspoon toasted sesame seeds
Directions: Combine the eggs, salt, and ½ cup water in a heat-safe ceramic bowl, such as a ramekin. Whisk until well combined and foamy. Place the bowl in a pot. Fill the pot with hot water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer. Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly. Carefully lift the bowl from the pot and serve.
2. Scrambled Egg Whites with Steamed Sweet Potato
The Beach Body’s Scrambled Egg Whites with Steamed Sweet Potato is a healthy and heavenly tasting morning meal. Because steaming helps retain foods’ nutrients, you can anticipate getting a heavy dose of vitamins and minerals in this breakfast dish. Care2 notes that sweet potatoes are a good source of vitamins B, C, and D, iron, magnesium, potassium, and antioxidants.
- ½ large sweet potato, peeled, cut into 1-inch pieces
- 4 large egg whites
- 1 large egg
- 1 teaspoon olive oil
- 2 fresh rosemary sprigs, leaves removed and chopped, stems discarded
Directions: Fill bottom of steamer with 2 inches of water; bring to a boil over high heat. Place sweet potato in top of steamer; steam for 5 to 7 minutes, or until fork-tender. Set aside. Combine egg whites and egg in a small bowl; whisk to blend. Heat oil in medium skillet over medium heat. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until set. Place eggs and sweet potato on a serving plate. Sprinkle sweet potato with rosemary; serve immediately.
3. Steamed Marmalade Walnut Breakfast Pudding
Start your morning with Fine Cooking’s Marmalade Walnut Breakfast Pudding, a sweet, cake-like treat that you steam in a slow cooker. For best results, use room-temperature eggs; either leave them out for about 20 minutes or immerse the shells in a bowl of warm water for three minutes.
- 2 ounces unsalted butter; more for greasing the soufflé dish and foil
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ⅓ cup orange marmalade
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Directions: Generously butter the inside of a 1-quart, high-sided soufflé dish; also lightly butter one side of a 12-inch piece of aluminum foil. Mix the flour, baking powder, and salt in a small bowl. Set aside. In a large bowl, combine the butter and sugar in an electric mixer at medium speed, scraping down the inside of the bowl occasionally with a rubber spatula, until light and fluffy. Beat in the marmalade, then the eggs one at a time, and finally the vanilla. Stir in the dry ingredients and walnuts by hand, just until there are no pockets of unmoistened flour. Scrape the batter into the soufflé dish. Set the foil butter side down over the soufflé dish and seal tightly. Bring 5 cups water to a boil on the stove.
Meanwhile, cut a piece of cheesecloth large enough to hold the soufflé dish. Set the dish in the center and tie each set of opposite ends together in a knot over the dish. Lifting the dish by holding on to one of the knots, set it in the slow cooker. Pour in enough boiling water to come about two-thirds of the way up the side of the dish. Cover the slow cooker and cook on high until a toothpick inserted through the cheesecloth and foil into the center of the cake comes out clean, 3 to 3½ hours. Holding the knotted cheesecloth with tongs or a waterproof mitt, transfer the soufflé dish to a wire rack. Cut off the cheesecloth, remove the foil, and cool for 10 minutes. Unmold onto a serving plate and let cool for another 10 minutes. Serve sliced into wedges.
4. Steamed Breakfast Sausage Biscuit Sandwiches
Sausage patties and cheese are sandwiched between steamed biscuits, creating a breakfast dish that can be made in 15 minutes or less. Kirbie’s Cravings’ recipe yields six servings.
- 6 presliced pieces of biscuit dough
- 6 slices of cheese
- 6 precooked sausage patties
Directions: Prepare steamer. Line steamer with parchment paper and place pieces of biscuit dough inside steamer, about 2 inches apart. Steam for about 8 to 10 minutes until biscuit dough is puffy, white, and fully cooked. Remove buns from steamer and then place a sausage patty and cheese slice in the middle of each. Serve while warm.
5. Steamed Breakfast Bread
Cookpad’s Steamed Breakfast Bread only takes 10 minutes to prepare, and can easily be personalized to suit your tastes. Add dried fruit, jam, spices, or even matcha to this recipe, which yields four servings. You’ll need four individual-size baking molds to prepare this dish.
- 1 cup cake flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- Slightly less than ½ cup milk
Directions: Put the dry ingredients in a bowl and mix well. Stir in the milk until thickened, then pour it into four molds. Put about an inch of water in a pot. Place the steamer in the pot, and steam for 10 minutes on medium to high heat for a fluffy finish. They’re done when a skewer poked through the middle comes out clean.
6. Steamed Oatmeal Date Pudding
Why have a bowl of bland oatmeal when you can have Food.com’s Steamed Oatmeal Date Pudding instead? Feel free to use your favorite dried fruit in place of the dates, but do note that it may result in a less-sweet, chunkier dish. The recipe yields four servings.
- ½ pound chopped dates or other chopped dried fruit
- 1 cup rolled oats
- 2 eggs
- ½ cup molasses
- ⅔ cup water
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ lemon, juiced
Directions: Mix all ingredients. Pour into ramekins or pudding molds ⅔ of the way full. Cover with greased aluminum foil. Place into steamer. Cook for 3 hours, replenishing water as needed. Serve with pudding sauce of your choice.