Steamed Egg with Dried Shrimp & Mushrooms
This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
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.
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