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Steamed Eggs with Enoki Mushroom Recipe (with Video)

Dairy-free, Intermediate, Mushrooms

Discover our Steamed Eggs with Enoki Mushroom Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


Steamed Egg
- 3 Large eggs
- 1.333 cups Warm water
- 0.25 tsp Salt
- 0.5 tsp Lee Kum Kee Chicken Bouillon Powder
- 0.5 pack enoki mushrooms
- 1 tbsp Neutral oil, optional
- 1 tsp Soy sauce
- 0.5 tsp Sesame oil
- 2 clove Garlic, minced
- Scallions, chopped
- red chilis
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Prepare the eggs
1. In a microwave-safe bowl, microwave the water for 20 seconds on high to warm it up.
2. To the water, add 3 eggs, salt, and chicken bouillon powder. Beat until thoroughly mixed.
3. (Optional kitchen scale method - recommended if using different sized eggs or different number of eggs than recipe) Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm water to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).
Steam the eggs
1. Bring a pan of water (at least 2-3 inches high, but making sure the water is not touching the steaming dish) to a boil. Lower to medium heat.
2. Set up your steamer, and place the heatproof steaming dish in the middle.
3. Pour (or optionally strain) the egg mixture onto the plate.
4. With a spoon or paper towel, remove all the foam and bubbles on the surface.
5. Cover the eggs either with an upside down plate or wrapped foil. This will prevent condensation from dripping onto the surface of the egg during steaming.
6. Put the lid on the pan, making sure the lid is on tightly. Steam on medium heat for 8 mins (time may vary slightly based on your steaming setup).
7. In the meantime, mince the garlic and chop the scallions and chilis (if using).
8. Remove the enoki from the package, and chop the ends off. Wash and let dry on a paper towel.
9. After 8 minutes or so, the egg should be firm enough to add the enoki on top without breaking the surface. If not, keep steaming for another 2 minutes.
10. Remove the plate or foil covering the dish. Spread the enoki on top of the eggs, then steam with the pan lid on for another 2 minutes to cook the mushrooms.
11. Carefully remove the dish from the pan, then top with scallions, garlic, and chilis (if using).
12. (Optional) Heat up neutral oil on the stovetop until it just starts smoking, then pour over the scallions, garlic, and chilis.
13. Finish with soy sauce and sesame oil. Enjoy!

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