Steamed Egg with Dried Shrimp & Mushrooms

Steamed Egg with Dried Shrimp & Mushrooms

Inspired by the recipe Steamed Egg with Dried Shrimp and Mushroom from Spice the Plate.
This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Equipment

  • Rice Cooker with Steamer Tray
  • Steamer Handles

Ingredients
  

  • 2 eggs
  • 1 cup warm water
  • 1/4 cup carrot, diced
  • 2-3 fresh Shiitake mushrooms, stems removed and diced
  • handful dried baby shrimp, optional
  • pinch sugar, optional
  • pinch salt, not needed if using the shrimp
  • pinch white pepper powder
  • 1 spring onion, sliced, white and green parts
  • 2-4 dashes sesame oil

Instructions
 

  • For the steaming, I will be using my rice cooker, however, a pot with a trivet and lid work just as well. Use of steamer handles to lift the dishes into and out of the steamer tray or trivet is recommended.
  • In a mixing bowl, add the eggs and water and mix well.
  • Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
  • Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
  • Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
  • Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.

Notes

Low cost.

Leave a Reply

Recipe Rating




Name
Email
Website