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Steamed Egg with Crab and Mushrooms

For the Egg:

tsp white peppercorns

2 cloves garlic

2 cilantro roots (or 6 stems), chopped

tsp salt

1 tsp sugar

1 cup (420 ml) pork or chicken stock, unsalted

3 large eggs

1 tsp soy sauce

Green onions, thinly sliced on a bias

Filling Option 1: Crab

100 g crab meat (plus extra for garnish, if desired)

1 tsp soy sauce

cup julienned black fungus (see note)

Filling Option 2: Pork

120 g ground pork

1 tsp soy sauce

1 tsp oyster sauce

cup julienned black fungus (see note)

1 Tbsp green onion, finely chopped

Note: Black fungus or cloud ear fungus is a type of mushroom that usually comes

dried. You can get them at most Asian grocery stores. Before using, rehydrate

them in water until completely softened: about 15 minutes in room temperature

water, and 8 minutes in hot water. You can also substitute thinly sliced

shiitake mushrooms or small diced carrots.

INSTRUCTIONS

Preheat a large steamer over medium high heat.

For the egg custard: In a mortar and pestle, grind white peppercorns into a

fine powder, then add garlic and cilantro roots and pound until fine. Add salt

and sugar and grind until the paste is very fine. Add about cup of stock and

stir to mix well; set aside.

Beat the eggs gently with a fork, trying not to create air bubbles. Add soy

sauce and the remaining stock and stir. Strain to remove unbeaten egg white

bits. Pour the garlic-peppercorn-cilantro-roots mixture into the eggs and stir.

If using crab filling: Drizzle soy sauce over crab and toss gently to mix.

Distribute mushrooms evenly to the bowls or cups you will use to steam the

eggs, then top with the crab. Then ladle in the egg mixture, stirring before

you ladle each time. Steam according to the instructions below.

If using pork filling: Combine all filling ingredients in a bowl and mix well.

Distribute evenly into the bowls or cups you will use to steam the eggs. Steam

for 4-5 minutes until the pork is cooked. Ladle in the egg mixture, stirring

before you ladle each time, and steam according to the instructions below.

To Steam: Turn the steamer heat down to low so that the water is maintaining

just a gentle simmer. Place the cups on the rack and close the lid, keeping it

slightly ajar with a chopstick or a wooden spoon to allow excess heat to

escape. Steam until the egg is done, this could take anywhere between 10-20

minutes depending on the size of your cups, the heat of the steamer and the

temperature of the custard. The egg will be slightly puffed up when done. To

test doneness, jiggle the cup and and the custard should jiggle slightly like

jello, or insert a knife into the custard and the liquid that comes out should

be clear.

Garnish with green onions and extra crab meat (if using crab) or saut ed

shimeji mushrooms. Traditionally we serve this with rice, but you can serve it

on its own as an appetizer or as breakfast.

To reheat: Microwave or 40%-50% power in increments of 30 seconds. A safer but

slower method is to cover the cups with foil and place in a simmering water

bath so that the water comes up 3/4 of the height of the cups. Simmer for 7-10

minutes until the custard is hot. You can test the temperature of the custard

using a thermometer (aim for about 135 degrees farenheit), or insert a knife

into the custard for 10 seconds, pull it out and feel if the knife is hot.