If there’s a luxury that is worth springing for to level-up your morning routine (and save your latte-loving self some money long-term), it is undoubtedly the espresso machine. Not only is this trusty contraption perfect for café-quality coffee at home, it’s also capable of making you a perfect plate of steamed eggs.

So what exactly are steamed eggs? Think of the softest scrambled eggs you’ve ever encountered, and then marry that with a custard-like consistency. While you could steam eggs in a double boiler (which is often the method employed to create Chinese-style steamed eggs), this creates an end product that is more akin to flan. By contrast, using an espresso machine gives you a slightly runnier version that is ideal for fans of soft boiled or poached eggs.

Perhaps one of the more famous espresso machine steamed egg offerings comes from New York City mainstay Buvette, a charming bistro helmed by chef Jody Williams who was apparently first inspired to use this technique by acclaimed chef Thomas Keller (Per Se, The French Laundry) and one of his signature dishes— mushroom cappuccino. Williams began experimenting with other espresso steaming recipes, and voilá! The steamed egg craze was born.

Don’t worry, though, you needn’t be a world-class chef in order to make espresso machine steamed eggs. They are surprisingly straightforward and take about as little effort as scrambling.

Your step-by-step guide to making espresso machine steamed eggs

So if you’re looking for a quick, easy, and all-in-one solution to your morning, invest in an espresso machine and get your liquid and solid diet moving in sync. Here’s how to make espresso machine steamed eggs from Recipes From Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes by Valentina Rice.

Step 1: Prep your eggs

First and foremost, you’ll want to beat together two to three large eggs, with 1 Tbsp. butter, salt, and pepper to taste. Transfer this mixture to a porcelain (or steam-safe container).

Step 2: Get to steaming

Turn the steamer of your espresso machine to full power and release any water into a cup, then discard. Insert the wand into the egg mixture and slowly mix with a fork until the eggs are creamy and soft. Remove just before they’re done (after about 30 seconds), as they will keep cooking a bit from the residual heat.

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