Lifestyle
Silky steamed eggs with soy-butter mushrooms
This recipe pairs delicate steamed eggs with golden mushrooms, tossed in a buttery soy sauce for extra depth.
There are plenty of ways to make steamed eggs, each giving a slightly different texture and taste. This version, shared by the South African Mushroom Farmers’ Association, keeps it simple with just a handful of ingredients. It serves two, but you can easily scale it up.
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
Method
For the eggs
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Combine chicken stock and eggs in a mixing bowl.
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Whisk to combine well and season with a pinch of salt.
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Pour into two small shallow bowls.
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Using a spoon, skim off any bubbles.
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Or, if you have one, use a blowtorch to pop the bubbles on the surface.
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Place a steaming rack or steaming basket in a large pot with a lid.
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Make sure your chosen bowls will fit in the pot.
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Pour a couple cm of water into the pot and bring to a simmer.
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Gently place the bowls with the egg mixture into the steamer and cover them immediately.
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Leave the lid ever so slightly cracked for steam to escape.
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Steam until egg mixture is set and jiggly when shaken, 12–15 minutes.
For the mushrooms
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While the eggs are steaming, prepare the mushrooms.
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Slice the portabellinis and heat the butter and sesame oil in a frying pan.
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Add the mushrooms and cook until golden brown.
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Towards the end, add the soy sauce and toss to coat evenly.
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Carefully remove the bowl from the steamer using a dishcloth.
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.
Tips: 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.
