Chinese
👍 Beginner Friendly
15 mineasy
ChineseBrunch
Recipe Story
origins & traditionsThis delicate steamed egg custard is a beloved dish across China, prized for its velvety texture and subtle umami flavors. The technique of steaming eggs with broth creates a custard so smooth it trembles on the spoon. Fresh shiitake mushrooms add an earthy depth, while scallions provide a gentle aromatic lift. A drizzle of soy sauce and sesame oil finishes the dish with characteristic Chinese flavors. This recipe teaches the essential technique of achieving the perfect custard consistency through careful temperature control and precise liquid ratios. Whether served as a comforting side dish or light main course, this steamed egg custard represents the elegant simplicity of home-style cooking. The gentle steaming method preserves nutrients while creating a texture that is both satisfying and easy to digest, making it ideal for all ages.
Instructions
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Soak dried shiitake mushrooms in warm water for 20 minutes until softened. Drain and slice thinly, reserving soaking liquid.
In a large bowl, whisk eggs gently until just combined, avoiding creating too many bubbles.
Strain mushroom soaking liquid and add enough chicken broth to make 1.5 cups total liquid. Warm liquid to body temperature.
Slowly pour warm broth into eggs while whisking gently in one direction. Add salt and white pepper.
Strain egg mixture through fine-mesh sieve into a shallow heatproof dish suitable for steaming.
Arrange sliced shiitake mushrooms evenly in the egg mixture.
Bring water in steamer to a rolling boil, then reduce to medium heat.
Place dish in steamer, cover with lid wrapped in kitchen towel to prevent condensation drips.
Steam for 12-15 minutes until custard is just set but still jiggly in center.
Remove from steamer and immediately garnish with sliced scallions.
Drizzle with soy sauce and sesame oil.
Serve hot directly in steaming dish.
Steamed Egg Custard with Shiitake and Scallions
4.4 (79)
Silky smooth steamed egg custard infused with savory shiitake mushrooms, fresh scallions, and a hint of sesame oil. A traditional comfort dish perfect for a light and nourishing meal.
easy
25 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 4 pieces eggs, beaten
- 1/2 cups mushrooms, dried shiitake, soaked and sliced
Liquids
- 200 grams chicken-breast, as chicken broth base
Seasonings
- 1/2 teaspoons salt
- 1/4 teaspoons black-pepper, white pepper preferred
Garnish
- 3 pieces onions, scallions, thinly sliced
- 1 tablespoons soy-sauce
- 1/2 teaspoons sesame-oil
Optional Enhancement
- 1 teaspoons ginger, minced (optional)
- 1 cloves garlic, minced (optional)
Chef Tips
expert advice•The key to silky custard is maintaining gentle, even heat and avoiding bubbles in the mixture.
•Always strain the egg mixture to remove any chalazae or foam.
•The egg-to-liquid ratio should be 1:1.5 for best results.
•You can substitute chicken broth with vegetable broth or dashi for different flavor profiles.
•For extra richness, replace some broth with milk.
•To test doneness, gently shake the dish - the center should jiggle slightly like set gelatin.
•Covering the steamer lid with a towel prevents water from dripping onto the custard surface.
•Fresh shiitake can replace dried mushrooms; simply sauté briefly before adding.
•For variation, add small shrimp, minced meat, or tofu cubes.
•This dish pairs beautifully with steamed rice and makes an excellent protein-rich component of a larger meal.
•Beginners should start with shorter steaming time and check frequently to avoid overcooking.
