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 10 minutes with water, 7 minutes with chicken broth. However, this is in addition to the time needed for pre-boiling water. This same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although the end product may not be of the same quality. Homemade versions might include scallion, century egg, or dried shrimp. These additional ingredients are added to the egg mixture before steaming. It can also be enjoyed with soy sauce. The taste is usually savory (as opposed to a sweet custard). Chinese steamed eggs Chinese steamed eggs or water egg