Tomato and Corn Steamed Egg
A silky, summer-bright steamed egg that pairs the sweetness of corn with the fresh tang of heirloom tomatoes. The gentle steam locks in moisture, creating a light, cloud-like texture that’s both comforting and refreshing. Perfect for a quick weeknight meal or a light lunch that feels indulgent.
Recipe by Patrick Kong (Patty.Plates)· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
- 7 1/10 oz corn kernels
- 2 heirloom tomatoes
- 4 eggs
- salt, to taste
- black pepper, to taste
- 1 7/10 fl oz water
- 0.35 oz butter
Instructions
- 1In a heat‑proof bowl, combine the beaten eggs, chopped heirloom tomatoes, corn kernels, melted butter, salt, black pepper, and water; whisk until the mixture is smooth and uniform.
- 2Cover the bowl tightly with aluminum foil or a fitted lid to prevent steam from dripping in.
- 3Set a steamer basket over a pot of rapidly boiling water, making sure the water does not touch the bowl.
- 4Place the covered bowl into the steamer basket, cover the pot, and steam for 15–20 minutes, or until the egg custard is set and a thin knife inserted in the center comes out clean.
- 5Remove the bowl from the steamer carefully; let it rest for 2–3 minutes to finish cooking from residual heat.
- 6Optionally, drizzle a tiny amount of soy sauce or sprinkle fresh chives for extra flavor.
- 7Serve the steamed egg warm, directly from the bowl or transferred to a serving plate.
- 8Enjoy as a comforting Taiwanese‑style dish, perfect for dinner or a light lunch.
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Frequently asked questions
- How long does it take to make Tomato and Corn Steamed Egg?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Tomato and Corn Steamed Egg recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tomato and Corn Steamed Egg recipe come from?
- It was shared by Patrick Kong (Patty.Plates) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.