Food & Cooking Recipes Steamed Eggs 3.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 15, 2011 Print Rate It Share Share Tweet Pin Email Servings: 1 For creamy breakfast eggs, try a recipe from chef Jody Williams that makes inventive use of an everyday espresso machine. Ingredients 3 large eggs 1 tablespoon butter Prosciutto and Parmesan cheese, for serving (optional) Smoked salmon, capers, and creme fraiche, for serving (optional) Chevre cheese and sun-dried tomatoes, for serving (optional) Directions Crack eggs into a medium bowl; whisk to combine. Transfer to a large porcelain heatproof pitcher and add butter. Submerge the steam wand of an espresso machine into pitcher and release steam, moving pitcher up, down, and side to side to evenly cook eggs, about 30 seconds. Serve immediately with desired toppings. Rob Tannenbaum Rate it Print