Chinese-Style Steamed Mushroom Egg Custard recipe - ingredients, nutrition and when to eat it
Eggs are steamed with shiitake mushrooms and broth until softly set for a tender Chinese-style dish.
Eggs are steamed with shiitake mushrooms and broth until softly set for a tender Chinese-style dish. It’s mild and silky, lovely with rice and just right for lunch or dinner when you’re in the mood for a soft side dish.
Chinese · 20 minutes to cook
Tips: Whisk the eggs and broth slowly to avoid making too much foam and help the surface cook smoothly.
Tips: High heat can create holes on the surface, so turn the heat to low once the steam builds.
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Ingredients (1 serving)
- Egg — 2 pc
- Shiitake mushrooms — 1 pc
- Chicken stock — 150 ml
- Soy sauce — 0.5 tsp
- Scallions — 1 Tbsp
- Sesame oil — 0.3 tsp