Dan Geng (Steamed Eggs)

  • Preparation time: 15 minutes
  • Baking time: 15 minutes
  • Difficulty Level: **
  • 2 eggs
  • dash of salt
  • 1 teaspoon shaoxing wine
  • 1 teaspoon finely chopped spring onion (use the green parts only)
  • 1/2 cup water
  • 4 Chinese dry mushrooms
  • 2 drops of light soy sauce
  • 2 drops of sesame oil
How to Bake

Soak dry mushrooms in warm water (40 C) until they soften. Uncap the mushroom and slice them into quarters.

Beat eggs in a bowl and add water, shaoxing wine and salt. Strain the mixture into another bowl.

Place sliced mushrooms into two flat bottomed ceramic type dishes, pour in the egg mixture.

Use plastic wrap to cover the dishes - very important procedure to ensure the surface of the egg will be perfectly smooth after steaming.

Place both dishes in a steamer and steam over boiled water for 15 minutes on medium to high heat.

Take the dishes out after cooking, remove the plastic wrap. Sprinkle spring onion on top, and add soy sauce and seasme oil.

Serve Hot.

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