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steamed egg with mushrooms & pork

May 12, 2014

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With my mum out of action for a couple of weeks (and a couple to go yet!) we’ve really been missing her cooking.

Even at the ripe old age of pushing-thirty, with an apartment, an other-half and as much independence as a girl might need, I can’t quite shake the habit of dinner at “home” a couple of nights a week. Lunch too, most days, if I can help it.

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We have been sharing the load, my dad, the Bean and I. Taking turns to cook and clean. Making the most of our visiting hours and finding excuses in all things to be the one sitting by her as she recovers.

But we still miss her cooking.

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My favourite of all her no-fuss-weeknight-dinner dishes is a variation of this one. Or, should I say, this is a variation of hers.

Pork mince, eggs, seasoning and water. Mixed up and steamed. Packed with protein and flavour with hardly anything in it that your doctor would raise an eyebrow at.

So when I found myself wondering what to make for my second recipe, commissioned by the Australian Mushroom Growers for Mothers’ Day, it isn’t surprising that this was what I landed on. Mum’s go-to dish, with added mushrooms (in both the solid and elixir form) and a handful of chopped coriander on top in my version.

I like to think it almost counts as a meat and veg in one that way.

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We had dinner together last week, my dad, the Bean and I. The boys came along and we sat at the great dining table, our mother missing from her usual seat at the head.

“I made this for the very first time today…” said my dad, gesturing at the enamelled tin dish in the centre of the table. “I’m not sure whether I added too much water, or too little?”

“You’ve never made it before?” asked the Bean, curious. “All those times…”

“I’ve watched her make it though. It seems ok.” 

His voice trails off, uncertain.

“It’s perfect.”

It was.

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Soft and fluffy. Hearty and warming.

The slight heat of white pepper and the nuttiness of sesame oil.

A pool of pork juices at the bottom of the dish that escaped each time a scoop was taken out.

My mother’s food.

Seems a knack for comfort runs in the family.

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Though I’ve provided exact measurements below, don’t feel constricted by them at all. If you like your meals meatier, add a bit more pork… or less if you want a higher ratio of custard to floaty. Add a mixture of mushrooms or just the one kind. Throw a splash more soy sauce in for flavour.

The most important thing is to watch and wait. To check the steamer after 15 minutes or so, and then on and off again until the egg has reached a faintly wobbly but largely set consistency. I measured my times using both smaller bowl and a large, shallow one and ended up with a set product by the end of 15 minutes, but your steaming method and steamer basket may fit differently, so keep an eye on it and figure out the time that works best for you.

Or, like me, you could just get mum to make it. Mine’s coming home tomorrow morning… I might see what she thinks of my version!

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steamed egg with mushrooms & pork
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
My mother cooked a version of this dish at least once a week when we were growing up. It was my favourite meal then and is still one of my ultimate comfort foods now. You'll need a steamer basket or trivet and a large pot for this recipe. I have made mine is shallow ceramic bowls, but glass or metal would work just as well.
Ingredients
  • 100g minced pork
  • 1 tsp soy sauce
  • ¼ tsp sesame oil
  • ¼ tsp ground white pepper
  • 1 shitake mushroom, diced finely
  • 1 tbsp mushroom elixir (optional)
  • 4 eggs
  • 250ml water
  • 4 shitake mushrooms, sliced
  • coriander leaves to serve
How to make it
  1. Combine the minced pork, soy sauce, sesame oil, white pepper, finely diced shitake and mushroom elixir (if using) in a bowl. Make sure all of the seasoning is mixed well through the ground pork.
  2. Crack four eggs into the bowl and mix well with the pork. I like to do this step with my hands to make sure everything is really well combined.
  3. Add the water and stir together (still using your hands!), squeezing the pork so that it is in small bits and not in large chunks.
  4. Scoop the mixture into shallow dishes. You want them to be wider than they are tall. Fill them up so that the mixture is only 2-3cm deep as a maximum.
  5. Lay sliced shitake mushrooms across the top in a single layer. If you want to prepare this dish ahead of time, stop here, cover the dishes with cling film and pop them in the fridge until they're ready to be steamed.
  6. Place your dishes in a steamer basket and steam over boiling water for at least 15 minutes. At this point, check to see if the egg is set by either sticking a spoon straight in, down to the bottom and pulling away to see if it is set the whole way down, or by shaking the dish - it should only have a very slight wobble.
  7. Serve with rice, a tiny splash of sesame oil and some coriander.

The Australian Mushroom Growers are running a competition for Mother’s Day on their website – head over to check out the Power of Mushrooms and get in the running to win one of five $500 prizes (all whilst learning a couple of interesting facts about our fungal friends).


  • #1
    May 13th, 2014

    Wow, just wow. I am not familiar with this technique at all but it looks and sounds amazing. I pinned it immediately!

    One question – do you serve it with anything else? Greens? Rice? Or just on its own? Sorry for the ignorant question!

  • May 13th, 2014

    Hi Christie, you’ve got it in one. We ate this last night for dinner with a side of steamed greens (bok choy & broccolini) and some brown rice.

  • #2
    May 13th, 2014

    I’d forgotten all about this since moving out, even though my dad used to make it all the time for a no-fuss dinner dish! Really must try making it for myself one day

  • #3
    May 13th, 2014

    mmm this reminds me of my childhood! my mum used to bury salted egg yolks in it too and we’d sneakily dig around to find it hehe and glad to hear your mum is back at home 2moro!

  • #4
    May 13th, 2014

    These steamed eggs look amazing! Would make such a delicious moreish dish. The sliced mushrooms on top are a nice touch. Hope your mum’s feeling better 🙂 and enjoys your version. I sure she will. Have a great week! 😀

  • #5
    April 1st, 2015

    Looks amazing and brings make childhood memories. Where do you get mushroom elixir?

  • April 2nd, 2015

    Hi Kirsten,

    The recipe for mushroom elixir can be found here: http://www.onebitemore.com/2014/05/mushroom-miso-soup/

    🙂

  • #6
    April 15th, 2015

    Looking at your dish, I got flashbacks of my childhood days. Egg, mushroom and pork. I just love these! And having these 3 in one dish, makes me very glad.

Shez