Snacks 🤖 AI Generated

Egg Sambal Bun | Soft Bao with Runny Yolk & Chili

Pillowy steamed bao buns cradle a jammy soft-boiled egg and fiery house sambal that'll make you sweat happy. Our Fat Switch swap cuts 240 calories (41% savings) by using Greek yogurt in the dough and lighter mayo in the sambal—zero compromise on that addictive runny yolk moment.

25m

Prep Time

35m

Cook Time

Servings

345

Calories

19g

Protein

🛒 Ingredients

✓ 1.5 cups all-purpose flour
✓ 1/2 tsp instant yeast
✓ 1/4 tsp salt
✓ 3 tbsp Greek yogurt (0% fat preferred)
✓ 1 tsp neutral oil
✓ 2 tbsp warm water
✓ 2 large eggs
✓ Parchment paper squares
✓ 2 red bird's-eye chilis, roughly chopped
✓ 1/2 cup roasted red peppers, jarred or fresh
✓ 2 tbsp shallots, minced
✓ 1 tbsp garlic, minced
✓ 2 tbsp light mayo
✓ 2 tbsp Greek yogurt (0% fat)
✓ 1 tsp fish sauce
✓ 1/2 tsp lime juice
✓ 1/4 tsp salt

👨‍🍳 Instructions

1. Make the Dough: Whisk flour, yeast, and salt in a bowl. Create a well, add Greek yogurt, oil, and warm water. Mix with a spatula until shaggy, then knead by hand for 8–10 minutes until smooth and elastic. The dough should feel silky and slightly sticky (not dry).

2. First Rise: Shape dough into a ball, cover with a damp towel, and let rest at room temperature for 90 minutes until doubled. (Alternatively, refrigerate overnight for deeper flavor—bring to room temp before proceeding.)

3. Prepare Sambal: Blitz chilis, roasted peppers, shallots, and garlic in a food processor until coarse paste forms. Fold in light mayo, Greek yogurt, fish sauce, lime juice, and salt. Taste and adjust heat or salt. Transfer to a small bowl.

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4. Soft-Boil the Eggs: Bring a small pot of water to rolling boil. Gently lower room-temperature eggs into water and cook for exactly 6.5–7 minutes (6.5 for runnier yolk, 7 for slightly set). Transfer immediately to ice water and peel once cooled, keeping yolk intact.

5. Shape the Buns: Divide dough in half. Roll each ball into a 3-inch disc. Spread 1 tbsp sambal on one half, leaving a 1/2-inch border. Fold disc in half, press edges to seal. Fold sealed edge over to create a crescent with sealed seam on bottom. Repeat for second bun.

6. Second Rise & Steam Setup: Place each bun on a parchment square. Cover loosely and let rest 45 minutes until puffy. Set up steamer basket over simmering water. Brush milk-cornstarch mixture lightly over bun tops (optional, for shine).

7. Steam the Buns: Carefully place parchment squares with buns into steamer basket. Cover and steam for 12–15 minutes over medium heat until buns are opaque and springy to touch. Do not peek in the first 10 minutes.

8. Assemble & Serve: Remove buns from steamer. Gently open each along the fold line. Nestle one peeled soft-boiled egg inside. Top egg with a generous spoonful of remaining sambal. Serve immediately while buns are warm and yolk is still runny.

📊 Nutrition per Serving

Calories345 kcal

Protein19g

Carbohydrates50g

Fat8g

🏷️ Tags

#Malaysian sambal egg recipe#Steamed bao bun with runny egg#Low-calorie Asian snack

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