Chinese Steamed Eggs with Shiitake Mushrooms
A silky smooth, soft savory custard flavored with mushrooms. Perfect with a bowl of rice. this is Asian soul food.
Servings: 6 servings
Ingredients
- 4 eggs whisked
- 1.5 cups boiled water substitute all or part with chicken stock. Liquid should be lukewarm
- 2 dried shiitake mushrooms soften in warm water and diced
- 1 lop cheung (Chinese sausage) diced, substitutions include ham, little clams, fresh or dried shrimp
- 2 tsp rice wine
- 1/4 tsp salt
- 1 pinch of each white pepper and sugar
Optional (for garnish)
- 2 tbsp peanut or vegetable oil
- 1 green onion finely chopped
- cilantro for garnish
- 2 teaspoons light soy sauce
- 2 drops toasted sesame oil optional
- 2 tsp oyster sauce optional
Instructions
- Heat water in a wok or large saute pan with a steamer insert. Combine eggs, water or stock, salt, rice wine, and sugar in a medium-sized bowl. Add mushrooms and Chinese sausage to egg mixture. Pour mixture into a shallow heatproof bowl or pyrex pie plate. Place in steamer and cover. Steam over low heat for 20-25 minutes. The eggs should look set and not jiggle in the middle but not look dry.
Heat peanut oil in a small saucepan until wisps of smoke form. Garnish eggs with green onions and pour hot oil over the green onions and egg.Drizzle with soy sauce and/or oyster sauce over top.Serve immediately with rice.
MIcrowave Cook It!
- Put your ingredients all in one bowl, zap it, bring it to the table, off chance you don't eat it all....toss the covered bowl in the fridge. Truly one-bowl cooking! I cooked at 300 watts or 50% power (I have a teeny 600w microwave) for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at 50% power in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.