Steamed Eggs with Mushrooms


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

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.


  • 30 ml/2 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 eggs
  • 150 ml/¼ pint/generous ½ cup unsweetened soya milk or whole milk
  • 200 ml/7 fl oz/scant 1 cup light chicken or vegetable stock
  • a pinch of ground cloves
  • 15 ml/1 tbsp light soy sauce
  • 2.5 ml/½ tsp ground white pepper
  • 4 ml/¾ tsp salt
  • 4 fresh shiitake mushrooms, very thinly sliced
  • 1 spring onion/scallion, sliced, to garnish


    1. Heat the oil in a small pan over medium-low heat and fry the garlic gently for 2 minutes or until golden. Drain and set aside, reserving the oil.

    2. Lightly beat the eggs with the milk, stock, ground cloves, soy sauce, pepper and salt, then strain through a fine sieve/strainer into a bowl.

    3. Divide the sliced mushrooms between individual small heatproof bowls, or one large, shallow bowl that will fit inside your steamer. Slowly pour in the eggs — the mixture should not be more than 4cm/1½in deep.

    4. Steam the eggs over gently simmering water for 25—30 minutes, or until the custard is only just softly set.

    5. Serve immediately, garnished with the fried garlic and oil and sliced spring onion.