Steamed Eggs with Mushrooms

This is a delicate dish that is generally cooked during the long, hot summer months in Shanghai when temperatures can be sweltering and appetites rendered sluggish. The lightness comes from the unusual addition of milk to the egg mixture. Traditionally, unsweetened soya milk would be used, but cow’s milk makes only a slight difference to the taste, so use whatever you have. You could also use vegetable stock, if you prefer.