Low Sodium Steamed Egg
Delightfully smooth and packed with subtle flavors, this Low Sodium Steamed Egg recipe is the perfect choice for a light, healthy dish that doesn’t compromise on taste. Crafted with whisked eggs, a touch of water, and optional unsalted stock for enhanced flavor, this dish delivers a silky, custard-like texture thanks to the gentle steaming technique. A dash of low sodium soy sauce and sesame oil adds mild savoriness while fresh green onions provide a pop of color and freshness. Ideal for those watching their sodium intake, this wholesome recipe takes just five minutes of prep and is ready in under 15 minutes, making it a perfect quick meal or side dish. Serve warm on its own or pair with rice and steamed vegetables for a balanced, heart-healthy option.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 1.5 cups water
- 0.5 cups unsalted chicken or vegetable stock (optional for flavor)
- 1 teaspoon low sodium soy sauce
- 0.5 teaspoons sesame oil
- 1 tablespoon green onions (for garnish)
Instructions
In a medium mixing bowl, crack the eggs and whisk gently until the egg whites and yolks are fully combined. Avoid incorporating too much air to keep the texture smooth.
Slowly add the water and optional unsalted stock to the eggs while continuing to whisk gently. Ensure that the liquid and eggs are fully combined and smooth.
Strain the egg mixture through a fine mesh sieve into a heatproof bowl or dish to remove any bubbles or undissolved bits. This ensures a silky, smooth steamed custard.
Cover the dish with foil or plastic wrap to prevent condensation from dripping onto the custard during steaming.
Prepare a steaming setup: Fill a pot or wok with about 2 inches of water, place a steaming rack inside, and bring the water to a gentle simmer over medium heat.
Carefully place the covered dish with the egg mixture onto the steaming rack. Reduce the heat to low and cover the pot or wok with a lid.
Steam the egg mixture for 10–12 minutes, or until the surface is just set and the custard jiggles slightly when gently shaken. Avoid overcooking to maintain a soft texture.
Once done, remove the dish from the steamer and let it rest for 1–2 minutes before uncovering.
Drizzle the low sodium soy sauce and sesame oil over the cooked custard. Garnish with finely chopped green onions for a fresh finish.
Serve the steamed egg custard warm as a standalone dish or alongside rice and vegetables.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
