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steamed eggs with enoki

Steamed Egg with Enoki Mushrooms

Garlicky enoki mushrooms top this silky steamed egg for the perfect pairing over some rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 3

Ingredients
  

Steamed egg:

Topping:

  • 1/2 pack enoki mushrooms (~3oz)
  • 2-3 cloves garlic minced
  • scallions chopped
  • red chilis optional, chopped
  • 1 tbsp neutral oil optional
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil

Instructions
 

Prepare the eggs

  • In a microwave-safe bowl, microwave the water for 20 seconds on high to warm it up.
    1 1/3 cups warm water
  • To the water, add 3 eggs, salt, and chicken bouillon powder. Beat until thoroughly mixed.
    3 large eggs, 1/4 tsp salt, 1/2 tsp chicken bouillon powder
  • (OPTIONAL kitchen scale method - recommended if using different sized eggs or different number of eggs than recipe) Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm water to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).

Steam the eggs

  • Bring a pan of water (at least 2-3 inches high, but making sure the water is not touching the steaming dish) to a boil. Lower to medium heat.
  • Set up your steamer, and place the heatproof steaming dish in the middle.
  • Pour (or optionally strain) the egg mixture onto the plate. With a spoon or paper towel, remove all the foam and bubbles on the surface.
  • Cover the eggs either with an upside down plate or wrapped foil. This will prevent condensation from dripping onto the surface of the egg during steaming.
  • Put the lid on the pan, making sure the lid is on tightly. Steam on medium heat for 8 mins (time may vary slightly based on your steaming setup).
  • In the meantime, mince the garlic and chop the scallions and chilis (if using).
    2-3 cloves garlic, scallions, red chilis
  • Remove the enoki from the package, and chop the ends off. Wash and let dry on a paper towel.
    1/2 pack enoki mushrooms
  • After 8 minutes or so, the egg should be firm enough to add the enoki on top without breaking the surface. If not, keep steaming for another 2 minutes.
  • Remove the plate or foil covering the dish. Spread the enoki on top of the eggs, then steam with the pan lid on for another 2 minutes to cook the mushrooms.
  • Carefully remove the dish from the pan, then top with scallions, garlic, and chilis (if using).
  • (Optional but recommended) Heat up neutral oil on the stovetop until it just starts smoking, then pour over the scallions, garlic, and chilis.
    1 tbsp neutral oil
  • Finish with soy sauce and sesame oil. Enjoy!
    1 tsp soy sauce, 1/2 tsp sesame oil
Keyword chinese steamed eggs, steamed eggs with mushroom
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