September 15, 2010

Steamed Eggs with Beech Mushrooms

Grandma used to just make plain steamed eggs (蒸水蛋) and we would eat it warm with white rice. The trick to make this silky smooth is not to over beat the eggs and also steaming them in very low heat. If you never had this before, it's like eating a savory flan.

You can make this recipe with or without mushrooms. You can also used minced meat. Adding mushrooms gives more substance to this dish and it's actually a pretty good alternative for those that are watching their calories. We're doubling the bulk of eggs and also using mushrooms, which are a relatively low calorie food. Also, cover the eggs with plastic wrap so that excess water will not drip into the dish, causing it to be overly watery.

4 eggs
400 mL water
1 cup brown beech mushrooms
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon sesame oil
Some chopped scallions

Lightly grease a casserole dish. Set up your steamer. Place a metal rack in the middle of the wok or a pot. Add in about 3 inches of water. Cover your wok or pot and let the water boil over high heat. Once the water starts to boil, turn the heat down to medium.

Combine eggs with water, salt, white pepper and sesame oil. Beat the mixture lightly until well combined. Add the egg mixture and mushrooms on the casserole dish.

Cover the dish with plastic wrap. Steam for about 20 minutes or until eggs are set.

To serve, top with chopped scallions, soy sauce and sesame oil. Serve warm.

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