This is not the soft type of steamed eggs.
This is the type of steamed eggs – the firm type – that I grew up on! My mother’s version had dried shitake mushrooms (rehydrated of course) and ground pork. My take on it, this particular time, is with with shrimp.
It really is an easy dish, even if our guests were impressed by it!
1/3 cup water
1 tablespoon light soy sauce
salt and pepper, as desired or to taste
about 8 fresh shitake mushrooms, cleaned and sliced into strips
about 12 pieces of medium-sized shrimp, cleaned and trimmed
dash of sesame oil
Begin by readying a 9-inch pie plate and the steamer. Bring the steamer pot to a gentle simmer.
Place the eggs in a bowl and add the water (or stock, if you prefer). Stir gently (so that air will NOT be incorporated into the eggs). Season to taste.
Place the mushroom slices on the bottom of the pie plate. Pour the egg mixture in, through a sieve (this is the secret to a smooth, bubble-free dish). Arrange the shrimp decoratively.
Steam for about 15 to 22 minutes. Keep the heat low to low-medium. If a toothpick inserted in the center comes out clean, it is done.
Right before serving, splash the steamed eggs with a little sesame oil (a little really goes a long way!)