Silky Egg Custard with White Beech Mushrooms
A delicate, cloud-like Chinese egg custard studded with tender white beech mushrooms. Light, nutritious, and comforting – perfect as a soothing breakfast or side dish.
Ingredients
large eggs
3
white beech mushrooms (white jade mushrooms)
200g
warm water
1 cup (250ml)
cooking wine (料酒)
1/2 teaspoon
salt
1/4 teaspoon
sesame oil
few drops (optional)
chopped scallions
for garnish (optional)
Instructions
1
Prepare the egg mixture
Crack the eggs into a mixing bowl. Add the cooking wine and salt. Beat until well combined and slightly frothy.
2
Add water and strain
Pour in the warm water and stir gently to combine. Strain the mixture through a fine mesh sieve into a heat-safe bowl or dish to remove any气泡 and ensure a silky texture.
3
Add mushrooms and steam
Gently fold the cleaned white beech mushrooms into the strained egg mixture. Cover tightly with plastic wrap or a steamer lid. Steam over medium heat for about 15-18 minutes until just set.
4
Finish and serve
Remove from heat and let rest for a minute. Drizzle with a few drops of sesame oil and sprinkle with chopped scallions if desired. Serve warm.
