These silky, savory, and warming steamed eggs are a simple comfort food I grew up eating in Taiwan. There are many versions of the dish yielding different textures and flavors, but my recipe calls for just three ingredients: eggs, rehydrated dried shiitake mushrooms, and hon-dashi, or instant dashi powder. This recipe serves 4 as part of a larger meal, but you can easily make a snack-size portion using fewer eggs. I like to eat it with plain steamed rice and a stir-fried vegetable or as a side with congee.
To make steamed eggs at home you’ll need a lidded pot that can fit a steaming rack or basket, or a Tatung steamer (a piece of equipment I can’t live without)—plus a heatproof bowl. I suggest serving your perfectly jiggly eggs topped with a touch of soy sauce, chili crisp, and scallions to brighten them up, but you can be creative and experiment with XO sauce, black vinegar, and sacha sauce as well. —Jessie YuChen
What you’ll need
OXO Stainless Steel Good Grips Steamer with Extendable Handle
$27 At Amazon
Heat Resistant Gloves
$18 At Amazon
Large Pot
$65 $50 At Amazon
Tatung Steamer
$150 At Amazon
Whisk
$14 $13 At Amazon
Mesh Sieve
$16 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.
Step 2
Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.
Step 3
Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.
Step 4
Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
Step 5
Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.
Step 6
Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.
Recipe notes
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