Steamed Egg with Dried Shiitake Mushrooms and Goji Berries冬菇杞子蒸水蛋
A silky smooth steamed egg custard infused with the earthy aroma of rehydrated shiitake mushrooms and a touch of sweetness from goji berries. A comforting and nutritious Cantonese staple.
01Ingredients
- 3 Large Eggs
- 300ml Water
- 3 Dried Shiitake Mushrooms
- 1tbsp Goji Berries
- 1.5tbsp Light Soy Sauce
- 1tsp Sesame Oil
- 0.25tsp Salt
- 0.125tsp White Pepper
Nutrition (per serving)145kcal
- Protein9.2g
- Carbs4.8g
- Fat9.1g
Fiber 0.6 gSodium 625 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water until soft. Reserve the soaking liquid.
- Slice the rehydrated shiitake mushrooms thinly. Rinse goji berries.
- In a bowl, crack the eggs and beat them well.
- Add water (or reserved mushroom liquid), light soy sauce, sesame oil, salt, and white pepper to the beaten eggs. Whisk until thoroughly combined.
- Strain the egg mixture through a fine-mesh sieve into a heatproof dish to remove any foam or unbeaten egg white, ensuring a smooth custard.
- Gently place the sliced shiitake mushrooms and goji berries into the strained egg mixture.
- Cover the dish with cling film or a plate, leaving a small gap for steam to escape.
- Steam over high heat for 10-12 minutes, or until the egg custard is just set but still wobbly in the center. Avoid overcooking to prevent a rubbery texture.
- Drizzle with a little extra light soy sauce and sesame oil before serving, if desired.
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