Dilmah Seven Star Tea

Steamed Egg White – Chamomile Flowers

Food : Appetisers

Steamed Egg White – Chamomile Flowers


  • 20g (Dilmah) Pure Chamomile Tea for freshly brewed tea
  • 20g (Dilmah) Pure Chamomile Tea for oil
  • 200ml Water boiling for tea
  • 150g Egg white
  • 3g Edamame (baby soybeans)
  • 20ml Soy sauce
  • 200ml Vegetable oil
  • Salt and pepper to taste


Brew the tea leaves with the 200ml of boiling water and soak until cool (room temperature) then strain

For the chamomile soy sauce

Mix the soy sauce and equal quantity of brewed tea

Add a few drops of the strained chamomile oil

For the chamomile tea oil

Brew the tea leaves with some hot water to open them up for fragrance

Combine the drained but moist tea leaves with the vegetable oil

Cook at 63.5°C for 45 minutes then let come to room temperature slowly

Place into the fridge for 10 days to infuse

Strain when needed

For the steamed egg white

Beat the egg white lightly and pour the cool brewed chamomile tea in season with salt and pepper to taste

Skim the light foam off the top

Portion 160g of the egg mixture into a bowl

Wrap the bowl with cling film and steam for approximately 25 minutes at 100°C

Blanch the edamame and set aside

Assembly / Finishing

Place the steamed chamomile egg white on to a serving under plate

Put the blanched edamame on top as garnish

Dress with a thin layer of the chamomile soy sauce and serve

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Pure Chamomile Flowers