What this dietitian eats for breakfast #shorts

[NutritionByKylie]

Recipe here for those interested:
- Beat 2 eggs in a bowl
- Mix in 3/4 cup water and a pinch of salt (you can use chicken broth instead of water if you want more flavor)
- Pour the egg mixture through a strainer and into a bowl. Remove any air bubbles with a spoon.
- Cover bowl with saran wrap and steam for 12 min
- After 12 min, remove from steamer and top with 2 tsp soy sauce, 1 tsp sesame oil, and green onions.
- Optional: Make cuts in steamed eggs to let the sauce seep through!

[bunnylexy]

I make this often when I have no idea what to make for dinner. The silky eggs with warm rice is so comforting!

[tyshi]

This was a lifesaver yesterday. I had to put one of my dogs to sleep, she was like my soulmate, and I had not eaten for a day. My husband learned to make it just to help me eat. I tend to eat this regularly, but yesterday was different. Thank you so much for posting this everywhere. I first found it on Facebook

[abeearoundapomegranate]

I was craving something savoury for breakfast, and I KNEW you'd come through. Thank you so

[meowmeowmeowforever]

Hi Kylie, fellow Hawai’i girl living in the mainland here. I just wanna say thanks for, well, everything. Teaching your audience to have a healthy mindset toward food, making accessible recipes, keeping your roots in your cooking, and not changing the way you pronounce Hawai’i. I know so many people who have moved here that threw away their language to fit in; shoyu became soy sauce, Hawai’i became Ha-wai-yee, you get the idea. Thanks for representing us.

[rinne_moo]

This is like Chawan-mushi in Japan! You can also add stuff inside the custard like spinach, shrimp, mushroom or even ginkgo nut is popular. Also to add the more umami flavor I use dried shiitake and soak them in hot water. Then I use the liquid from soaking the dried shiitake in the egg custard. So good!

[skq]

My mum and grandma would make this for me frequently throughout my childhood. Now, every time I see this dish i get nostalgia.

[piggy]

You should write a book on meal planning! Something like “the busy persons’s meal planner”? I feel like you have lots of great ideas

[danirodriguez]

I totally recommend making a batch of seasoned soy sauce to go with the steamed eggs! You can simmer soy sauce with aromatics and red pepper flakes and store it. This adds so much flavor to this dish and is great for people who don’t love kimchi. I add miso to mine for extra fermented goodness.

[carolynl]

In China this is sometimes called 鸡蛋羹 or “egg custard”, hard to describe the last character. I personally adore this with dairy milk/non flavored and smooth soy milk instead of water and sriracha instead of soy sauce, and a dash of sesame oil while fresh off the stove. It’s sooo good that way, I don’t even need rice.

[familyaccount-x]

This is what my parents used to make me when I was a kid, and I LOVE it. Thanks for the recipe!

[Isabel-lbfg]

My partner and I tried your week of easy meals series with your grocery list and it was amazing!! I would definitely pay to watch more series like that.

[roarindragonfruit]

I love this Idea! I might try it. Your use of the savory oatmeal helped me with meal prepping!

[NightRaiderTea]

As a note if you live in the UK DONT USE CLING FILM it will melt into the food. Thanks :)

[fylai_for_lfe]

My mom used to make this for me when I was sick as a child it's so delicious 😭

[MoonChylde]

The sesame oil is the So good. Had Korean BBQ the other day and told my fiance that the steamed egg would be bomb with rice and kimchi for breakfast sometime. Glad to see I was thinking right!

[daniellegilbert]

You’re back! I missed your videos - they’re so helpful to me and helped me have a much better relationship with food :)

[yingjiawan]

My parents always made this as a dinner dish growing up in China. We just call it “steamed eggs”. Simple, nutritious, delicious. 🥹

[isabelavelmishi]

Why don't you post very often? We love your videos

[wisconsinair]

I hope you write a cookbook. Your recipes and philosophy about food is exactly what myself and so many others needed