Chinese Steamed Eggs

I loves eggs in every shape, size and scramble. But I’m very curious about the texture of this dish. The text with the recipe suggests this is part of a homestyle dish. But looking at the number of eggs I can’t help but think that this is a single serving. My only other thought is that this is meant to be served with several other items and you get a few small scoops to enjoy.

Please cook and comment. Again, some good assembly pictures on the original post.


3-4 fresh shitake mushroom caps, finely chopped/sliced, marinated with few drops of soy sauce and cooking wine;

1 small carrot, finely chopped/thinly sliced;

a few broccoli florets, blanched and set aside (when cooled, finely “mince” to small bits);

2 eggs lightly whisked seasoned with salt and pepper;

drizzle of sesame oil


Set the steamer (with Stainless Steel Round Steamer Rack in place) ready. Place the shitake mushrooms and carrots at the bottom of the plate, spread uniformly across the plate or bowl. Strain the egg mixture (Note: remove foams, strands after whisking) and pour the strained egg mixture over the mushrooms and carrots. When water in the steamer is boiling, turn to medium heat, cover the plate/bowl containing the egg mixture with a plastic wrap (Note1: Using a wrap over the bowl prevents steam condensation on the egg which often destroys the surface texture of the cooked/steamed egg), and place the cover plate/bowl of egg mixture to steam for about 8-10 minutes till the egg mixture sets. Turn off heat. Remove the plastic wrap from the plate/bowl of steamed egg. Drizzle 1-2 drops of sesame oil over the steamed egg, sprinkle fine bits of broccoli florets over the egg, dash of white pepper over the egg mixture and serve immediately.

From: Teczcape



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