Lucas Makes Steamed Eggs, Two Ways | In the Kitchen with Lucas Sin

Watch Lucas Sin make perfectly steamed eggs in the Food52 Kitchen. The first method is in the microwave (can he do it?). And the second is “loaded” with silken tofu and pork, made in a standard steamer. As always, there's also a “secret” bonus recipe here is for a seasoned soy sauce. GET THE RECIPE ►► f52.co/3FMVhgr
CHAPTERS ►►
0:00 - Intro
2:01 - Secret Seasoned Soy Sauce
5:45 - Easy, Microwave Steamed Eggs
13:35 - Traditional Steamed Eggs with Pork
23:19 - Eat Those Eggs
FEATURED IN THIS VIDEO ►►
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ZWILLING J.A. Henckels Pro 7" Vegetable Cleaver: f52.co/3FLjDa2
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PREP TIME: 22 minutes
COOK TIME: 13 minutes
SERVES: 2 to 3
Microwave Steamed Eggs
For the Eggs
2 large eggs
1/2 cup water
1/2 cup dashi, from shiro dashi
1/2 teaspoon kosher salt
1/4 bunch scallions; thinly sliced
For the Seasoned Soy Sauce
1 large shallot, thinly sliced
1 cilantro stem, cut into 1-inch segments
1 scallion, cut into 1-inch segments
1 pinch white pepper
3/4 cup water
3/4 cup light soy sauce
2 tablespoons dark soy sauce
1 1/2 tablespoons rock sugar, or white granulated sugar
1 teaspoon chicken powder or msg
2 teaspoons maggi seasoning soy sauce
Steamer Eggs, With Pork
For the Pork Sauce
3 garlic cloves, peeled and minced
1/2" knob ginger, peeled and minced
1/2 pound pork belly, minced
tap here
1/2 cup water, chicken stock, or dashi
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1 teaspoon dark soy sauce
1/4 teaspoon chicken powder or msg
1 tablespoon potato starch or corn starch
1 tablespoon cold water
For the Eggs
2 large eggs
1/2 cup water
1/2 cup dashi, from shiro dashi
1/2 teaspoon kosher salt
6 ounces silken tofu, drained and diced
Dash chili oil, optional
1/4 bunch scallions, thinly sliced
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