Silky Steamed Eggs With Mushrooms Recipe

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These silky, savory, and warming steamed eggs are a simple comfort food I grew up eating in Taiwan. There are many versions of the dish yielding different textures and flavors, but my recipe calls for just three ingredients: eggs, rehydrated dried shiitake mushrooms, and hon-dashi, or instant dashi powder. This recipe serves 4 as part of a larger meal, but you can easily make a snack-size portion using fewer eggs. I like to eat it with plain steamed rice and a stir-fried vegetable, or as a side with congee.

To make steamed eggs at home youโ€™ll need a lidded pot that can fit a steaming rack or basket, or a Tatung steamer (a piece of equipment I canโ€™t live without)โ€”plus a heatproof bowl. I suggest serving your perfectly jiggly eggs topped with a touch of soy sauce, chili crisp, and scallions to brighten them up, but you can be creative and experiment with XO sauce, black vinegar, and sacha sauce as well. โ€”Jessie YuChen

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