Steamed Eggs with Soy Butter Mushrooms
These silky, savory, and warming eggs with mushrooms are a simple luxury that can be enjoyed any time.
Ingredients
Steamed Eggs
- 2 xl free-range eggs
- 250 ml chicken stock warm
- 1 pinch salt
Mushrooms
- 250 g portabellini mushrooms
- 1 tsp sesame oil
- 1 tbsp butter
- 1 tbsp soy sauce
To serve
- freshly ground black pepper
- chives chopped
Instructions
For the eggs
- Combine chicken stock and eggs in a mixing bowl.Whisk to combine well and season with a pinch of salt. Pour into two small shallow bowls.
- Using a spoon, skim off any bubbles. Or if you have one, use a blow torch to pop the bubbles on the surface.
- Place a steaming rack or steaming basket in a large pot with a lid.Make sure your chosen bowls will fit in the pot. Pour a couple cm of water into the pot and bring to a simmer.
- Gently place bowls with egg mixture into the steamer and cover immediately.Leave the lid ever so slightly cracked for steam to escape.
- Steam until egg mixture is set and jiggly when shaken, 12–15 minutes.
For the mushrooms
- While the eggs are steaming, prepare the mushrooms. Slice the portabellinis and heat the butter and sesame oil in a frying pan.
- Add the mushrooms and cook until golden brown. Towards the end, pour in the soy sauce and toss to coat well.
- Carefully remove the bowl from the steamer using a dish cloth.
To serve
- Top steamed eggs with soy butter mushrooms and all the cooking liquid. Finish with freshly ground black pepper and a generous sprinkle of chives. Serve and enjoy!
- *** Top tip:You can also prepare the steamed eggs in the microwave for ease and speed. Cover the egg mixture bowl with a microwave-safe plate.Reduce your microwave to 300-400 watts.Microwave for ± 5 minutes until the eggs have just set and are no longer liquid in the middle.(Every machine differs quite significantly, so check for doneness at 4 minutes, then in 30-second intervals after that if needed.)