Go Back

Fluffy Steamed Egg Sandwich

Soft, airy steamed eggs made with milk and gently cooked until porous and tender. Sliced and served between toasted bread for a light, comforting breakfast sandwich.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 2
Calories 280 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Whisk |
  • 1 | Heatproof bowl |
  • 1 | Pot with lid |
  • 1 | Aluminum foil |
  • 1 | Knife |

Ingredients
  

  • 4 | | large eggs |
  • ½ | cup | milk |
  • ¼ | tsp | salt |
  • 2 | slices | bread |
  • 1 | tsp | butter |

Instructions
 

  • Whisk eggs, milk, and salt until smooth.
  • Pour the mixture into a heatproof bowl.
  • Cover the bowl tightly with foil.
  • Place the bowl in a pot of simmering water.
  • Cover the pot and steam until the egg is fully set.
  • Invert the steamed egg onto a plate.
  • Slice into even wedges.
  • Toast the bread, butter it, and assemble the sandwich.

Notes

Best eaten fresh while the egg is still warm.
Store leftover steamed egg covered in the fridge for one day.
Reheat gently or enjoy cold.
Add a pinch of white pepper for mild flavor if desired.