Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Chinese steamed eggs Chinese steamed eggs Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus. If eaten cold, it has a taste and texture of a gelatin without sugar (unless added). The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, or chicken broth may be used to add additional flavor. Other solid ingredients (such