Manchu-style Steamed Eggs with Anchovies

Ingredients

In the Manchu-style adaptation of Uovo sodo con acciughe, we have replaced some of the traditional Italian ingredients with Manchu cuisine-specific ones. The original recipe uses olive oil, garlic, and parsley, which are commonly found in Italian cuisine. However, in Manchu cuisine, we have substituted these ingredients with sesame oil, ginger, and scallions to infuse the dish with the distinct flavors of our cuisine. Additionally, we have incorporated traditional Manchu cooking techniques, such as steaming, to enhance the texture and taste of the dish. We alse have the original recipe for Uovo sodo con acciughe, so you can check it out.

• 4 large eggs 4 large eggs
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 teaspoon grated ginger (5g) 1 teaspoon grated ginger (5g)
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 15g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten.
2. 2.
   Add the sesame oil, grated ginger, sliced scallions, and chopped anchovy fillets to the beaten eggs. Mix well.
3. 3.
   Season the mixture with salt and freshly ground black pepper according to your taste.
4. 4.
   Pour the egg mixture into a heatproof dish or individual ramekins.
5. 5.
   Prepare a steamer and place the dish or ramekins in the steamer.
6. 6.
   Steam the eggs over medium heat for about 10-12 minutes, or until they are set and slightly jiggly in the center.
7. 7.
   Remove the dish or ramekins from the steamer and let them cool for a few minutes.
8. 8.
   Garnish with additional sliced scallions and chopped anchovies, if desired.
9. 9.
   Serve the Manchu-style Steamed Eggs with Anchovies warm as a main dish or as a side dish.

Treat your ingredients with care...

• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or use anchovy paste instead. Alternatively, you can substitute anchovies with other salty fish like sardines or mackerel.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor. If you don't have sesame oil, you can substitute it with vegetable oil or olive oil.
• Ginger — Freshly grated ginger provides the best flavor, but you can also use ground ginger as a substitute. Adjust the amount according to your preference.

Tips & Tricks

• To achieve a silky texture, make sure to whisk the eggs thoroughly before adding other ingredients.
• Steaming the eggs gently over medium heat will result in a tender and custard-like consistency.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Serve the steamed eggs with steamed rice or alongside stir-fried vegetables for a complete meal.
• Leftovers can be refrigerated and enjoyed cold or reheated gently in a steamer or microwave.

Serving advice

Serve the Manchu-style Steamed Eggs with Anchovies as a main dish accompanied by steamed rice and a side of stir-fried vegetables. Alternatively, it can be served as a side dish alongside other Manchu delicacies.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped scallions and a few whole anchovy fillets on top to add visual appeal. Serve it in individual ramekins or a decorative dish to enhance the presentation.