Steamed Egg with Dried Shiitake Mushrooms and Goji Berries 冬菇杞子蒸水蛋

A silky smooth steamed egg custard infused with the earthy aroma of rehydrated shiitake mushrooms and a touch of sweetness from goji berries. A comforting and nutritious Cantonese staple.

Nutrition (per serving)

Ingredients

• 3 Large Eggs
• 300ml Water
• 3 Dried Shiitake Mushrooms
• 1tbsp Goji Berries
• 1.5tbsp Light Soy Sauce
• 1tsp Sesame Oil
• 0.25tsp Salt
• 0.125tsp White Pepper

Steps

1. Rehydrate dried shiitake mushrooms in warm water until soft. Reserve the soaking liquid.
2. Slice the rehydrated shiitake mushrooms thinly. Rinse goji berries.
3. In a bowl, crack the eggs and beat them well.
4. Add water (or reserved mushroom liquid), light soy sauce, sesame oil, salt, and white pepper to the beaten eggs. Whisk until thoroughly combined.
5. Strain the egg mixture through a fine-mesh sieve into a heatproof dish to remove any foam or unbeaten egg white, ensuring a smooth custard.
6. Gently place the sliced shiitake mushrooms and goji berries into the strained egg mixture.
7. Cover the dish with cling film or a plate, leaving a small gap for steam to escape.
8. Steam over high heat for 10-12 minutes, or until the egg custard is just set but still wobbly in the center. Avoid overcooking to prevent a rubbery texture.
9. Drizzle with a little extra light soy sauce and sesame oil before serving, if desired.

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