Cordyceps steamed egg is a silky, savory custard topped with whole cordyceps. Whisk eggs with a little warm stock, strain for smoothness, lay rinsed cordyceps on top, and steam gently for 12-15 minutes until just set. The cordyceps soften and add a mild, earthy note. Here is how to make it.
- Use about 1 part egg to 1.5 parts warm stock or water for a silky custard.
- Strain the mixture and steam gently - high heat makes it bubbly.
- Steam 12-15 minutes until just set.
- Rinse whole wild cordyceps; dried militaris can take a short 10-minute soak first.
- Whole cordyceps are a caterpillar-and-stalk fungus; they soften as the egg steams.
Ingredients
- 2 eggs
- About 1.5 times the egg volume in warm light stock or water (roughly 1:1.5)
- 4-6 whole dried cordyceps
- Soy sauce, sesame oil, and chopped scallion, to finish
- A pinch of salt
How to make cordyceps steamed egg
1. Rinse the cordyceps
Give whole wild cordyceps a quick rinse in cool water. Dried militaris can take a short 10-minute soak first.
2. Whisk and strain
Beat the eggs with the warm stock or water (about 1:1.5) and a pinch of salt. Strain the mixture through a fine sieve for a smooth, even custard.
3. Add the cordyceps
Pour the egg mixture into a heatproof bowl and lay the rinsed cordyceps on top.
4. Steam gently
Cover the bowl (or the steamer) and steam over low to medium heat for 12-15 minutes, until the custard is just set. Gentle steam keeps the surface silky rather than full of holes.
5. Finish and serve
Drizzle with a little soy sauce and sesame oil, scatter with scallion, and serve warm. Eat the softened cordyceps along with the egg.
Tips
- Warm (not hot) stock blended into the eggs gives the smoothest result.
- Covering the bowl stops condensation from dripping onto the surface.
- The finished dish tastes mild and custardy, with an earthy note from the cordyceps.
Browse wild cordyceps and cultivated cordyceps, or current cordyceps offers. For more, see our cordyceps silkie chicken soup and cordyceps pork-bone soup.
Frequently asked questions
Can I use whole wild or militaris cordyceps?
Both work. Rinse whole wild cordyceps; dried militaris can take a short 10-minute soak first so it softens in the steam.
How long do I steam it?
About 12-15 minutes over low to medium heat, until the custard is just set.
Why is my steamed egg bubbly?
The heat was too high. Steam gently and strain the mixture first for a smooth, silky surface.
What is the egg-to-liquid ratio?
About 1 part egg to 1.5 parts warm stock or water.
