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Steamed eggs with mushrooms

Trứng hấp nấm

VegetarianMainVietnameseContains eggWith onion, garlic or similar seasoningsContains egg, gluten, sesame, soy

Steamed eggs with mushrooms

Servings

3 servings

Ingredients

  • 6 pcsunfertilized eggs, beaten
  • 10 gdried shiitake mushrooms, soaked until soft and thinly sliced, soaking liquid kept
  • 10 gscallions, thinly sliced
  • 3 gsalt
  • 5 mlvegetarian soy sauce, for drizzling
  • 3 mlsesame oil, for drizzling
  • 10 minPrep
  • 20 minCook
  • 30 minTotal
  • EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Chinese Steamed Egg with MushroomThe Hong Kong CookerySteamed Eggs with Shiitake MushroomsLee Kum Kee (Hong Kong)All references

  1. Soak the dried shiitake in boiling water for about 1 hour until soft. Squeeze lightly, remove the stems, slice thinly and keep the soaking liquid.

  2. Beat the eggs with the salt gently to keep bubbles low. Stir in the cooled mushroom liquid, about 2.5 times the weight of the eggs.

  3. Strain the mixture through a sieve into a heatproof bowl and skim off any foam. Scatter the mushrooms evenly on top.

  4. Bring the steamer water to a boil, set the bowl in and cover with the lid slightly ajar. Steam over medium heat for 15 to 20 minutes until set but still slightly wobbly.

  5. Sprinkle with the scallions, drizzle with the soy sauce and sesame oil and serve hot with rice.

Tips

  • More liquid gives a silkier custard and less gives a firmer one; do not steam too fiercely or the custard turns pitted and tough.
  • Cover the bowl with a plate in a metal steamer so condensation does not drip onto the eggs.

Substitutions

  • No chicken broth concentrate or minced pork; the mushroom soaking liquid provides the flavour.

Storage

Best hot; leftovers keep in the fridge for the day and can be re-steamed for 3 to 5 minutes.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references
  • 164 kcalEnergy
  • 13.1 gProtein
  • 3.6 gCarbohydrate
  • 10.6 gFat
  • 0.5 gFibre
  • 622 mgSodium

An estimate for reference only, not medical advice.