Chinese
Chinese Steamed Egg with Mushroom  香菇蒸蛋

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There is absolutely nothing better than a silky smooth Chinese egg custard, as we have shown our dear readers how to successfully achieve it in our post on Chinese steamed eggs 蒸蛋 (click the link!). Today we're going to talk about a twist on the classic steamed egg that had my husband and little girl asking for seconds and thirds and ultimately asking why I didn't make more!
The turning point? We infuse the intense, fragrant flavors of dried shitake mushrooms into our silky-smooth egg custard. Wow oh man wow, why didn't I do this before? Chinese steamed egg with mushrooms Steamed egg with mushrooms it's so delicious: delicate, slippery morsels of tender egg custard with deliciously savory chewy morsels of mushrooms. YUM! And we'll show you how to make it perfectly!
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The heart of this dish is obviously the eggs. This time we used two eggs but seriously, it wasn't enough. My family wanted more! Next time I'll use four eggs.

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Dried shitake mushrooms 冬菇 are a staple of Chinese cuisine. Drying the mushroom intensifies its flavor to exquisite perfection. These dried mushrooms are used to enhance all kinds of dishes, added to braises and stir-fries for that extra delicious layer of mushroom flavor. Everything tastes better with a little mushroom, amirite?

Dried shitake mushrooms need to be rehydrated in water. A cool trick is to reserve the rehydrating water and add it to the pot roast or whatever you're cooking. More flavor, amirite? Let's use this trick here and reserve the rehydrating water to add to our eggs. Mushroom power for two!!

Find dried Chinese mushrooms at your nearest Chinese grocery store, wet market, or buy some online Here.
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Here's my lovely mushroom fully puffed up from the water bath and ready to slice. As I said, the flavor of these mushrooms is quite concentrated, so you don't need a lot of mushrooms. I only used one and it was more than enough.

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Here's our reserved mushroom rehydration water, on the left, and our beaten eggs, on the right. The two are combined together with a little salt.

Check the tenderness of the custard by adding more or less water. More water makes the custard more tender (our recipe makes the custard more tender.) Less water makes the custard firmer.

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To obtain a smoother custard, pour the mixture through a strainer. It will help eliminate the foam and will also help break down the egg whites completely. Skim off any remaining foam bubbles with a spoon so that the finished custard is perfectly smooth.

As a last step, evenly add the sliced ​​mushrooms.

Time to steam! For the Chinese steamed egg this is the decisive moment. If done correctly you will get an incredibly smooth and silky custard. Done improperly you will get something completely different.

Everyone seems to have a different method for this step, thus confusing. The one I find strangest is the one where cling film is wrapped over the bowl and steamed together with the egg. Uh, no, please don't steam with cling film, I'm pretty sure that's not too healthy. But don't worry about all this, we have a foolproof method that works every time, promise!

And what is this foolproof method? Steam on high heat (counterintuitive, I know) but leave a crack on the lid to let the steam escape a little (I only use a wand to do crack). It works like magic! If you use a bamboo steamer you are ready to steam, but if you use a steel steamer cover the eggs with a plate (as shown in the photo above right) to protect against condensation drops. (Bamboo steamer lids do not drip.)

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Okay, I'm really excited to tell you that we have a Tatung saucepan Tatung electric saucepan! Whoopee! You're probably wondering why the hell I'm so excited about a rice cooker. Well, that's because it's not As soon as a rice cooker.

I grew up with one of these Tatung vases, the iconic green one. These pots not only cook rice, but can also be used for steaming and braising! These vases are AWESOME. My grandmother always used ours for cooking. I can't wait to cook all kinds of delicious foods with this Tatung!

The first thing we made with Tatung was naturally steamed rice. It came perfect. YES! The next thing of course was our steamed egg with mushrooms, which also turned out perfect. Yes, Tatung rocks!

However you steam this damn Chinese Steamed Egg with Mushroom 香菇蒸蛋, the end result is a tender, absolutely smooth and silky mushroom-infused steamed egg custard, absolutely divine in both taste and texture. The ultimate rice killer, see if your steamed eggs don't magically disappear in minutes!

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Steamed Chinese egg with mushrooms

Steamed Egg With Mushrooms

(serves 4) Soaking time: 1 hour Preparation time: 3 minutes Cooking time: 20 minutes

Ingredients:

Directions:

Rehydrate the mushrooms: Add 2 cups + 2 tablespoons boiling water to the dried mushrooms. Cover and let rehydrate for about 1 hour until soft. Squeeze out the water, keeping the rehydrating water. Remove the mushroom stem and then cut the cap into thin slices.

Prepare the eggs: Whisk the eggs and salt in the bowl. Add the reserved mushroom rehydrating water and blend. Try not to create too many bubbles. Pour through the strainer into the steamer bowl. Use a spatula to push everything through the strainer. Use a spoon to remove any remaining foam. Add the mushroom slices evenly.

Steaming on the stovetop: Add water to the steamer and heat over high heat. Once it boils, carefully add the steamer basket* with the eggs inside. Add the steamer lid but leave a gap. I simply stick a chopstick between the lid and the basket. Steam cook for 20 minutes. The eggs should be cooked but still shaken and slightly shaken. If desired, season with soy sauce and/or sesame oil. Serve hot and delicious!

*Note that if you use a metal steamer you should cover the egg tray with a plate before steaming to prevent condensation from dripping onto the eggs.

Steam cooking with Tatung Datong Electric Cooker jar: Add the steam plate to the bottom of the pot. Measure the water into the measuring cup provided with your Tatung cookware, up to the “6” mark marked on the side of the cup (equiv. to 110 ml or 1/2 cup). Pour the water into the Tatung pot. Place the bowl with the prepared eggs on the steamer plate. Cover the bowl completely with a plate. Put the lid on the Tatung pot but leave a gap.

Press the cooking button and approx. 20 minutes later the cook button will appear and your perfectly steamed eggs will be ready. If desired, season with soy sauce and/or sesame oil. Enjoy some easy egg love!

Elegant egg delicacies at Hong Kong Cookery:

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