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 mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
- 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
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.