Steamed Egg for Two

by tina

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I’ve always wanted to make this, especially since my husband absolutely loves eggs. The silky smooth texture is really a treat. The best steamed eggs we’ve had were in Taiwan and Japan. Although this is not as professional and more of an impromptu recipe, it sure satisfies our cravings!  Also, using cute mugs for this makes it fun =)

Ingredients:

  • 2 shiitake mushrooms
  • 2 slices of carrot
  • 1 leaf of a vegetable (your choice)
  • 6 ginkgo nuts
  • 2 tablespoons (approx.) shredded chicken
  • salt
  • 1 cup chicken broth (homemade or store bought)
  • 2 eggs
  • 1/5 cup water (for steaming)

Total preparation and cook time: 2 hrs, if making with homemade chicken broth
or: 45 mins, if making with store bought chicken broth

This is optional, but I like to make the steamed egg with homemade chicken broth. You may think it’s rather time consuming, but if you’re also making chicken soup for dinner… then better yet, you’re killing two birds with one stone–You’ll have both steamed egg and some chicken soup of your liking done within the 2 hrs!

First thing’s first, soak the shiitake mushrooms in some water.

Then, simply boil the chicken with some water for about 30 mins. Make sure you don’t add too much water in the beginning since you don’t want to dilute too much of the chicken flavor. After 30 mins of boiling, taste the broth. If you think it’s too concentrated, add some water to dilute it. Then scoop out a little more than 1 cup of broth and a piece of chicken (dark or white meat) into a bowl.

Add salt to taste. (*note that the salted broth will be diluted with the egg later, so it can be a bit saltier than you’re used to). Let the broth cool, while you continue to make the chicken soup of your liking.

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Prepare the ingredients that will go into the mugs. Crack, shell, and remove/peel the skin off the ginkgo nuts. Cut the carrots into flowers. Cut the leaf of the vegetable into small pieces. Shred the chicken into small pieces. Wash and cut the stems off the shiitake mushrooms, then create slits at the top.

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In a large bowl, scramble the 2 eggs, making sure there are no large clumps. Strain the chicken broth (only if it’s homemade) and add to eggs. Mix.

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Place the shredded chicken in the mugs.

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Add the chicken broth egg mixture.

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Place 3 ginkgo nuts in each mug. Then add the vegetable, shiitake mushroom, and carrot on top.

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Place the mugs in your Tatung cooker. Add 1/5 cup of water in the outer pot, cover, and switch on the cook switch.

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Once the switch switches up, make sure to wait about 15 mins before you open the lid to enjoy your mug of steamed egg.

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