Savoury egg custard with assorted mushrooms (serves 2 to 3) 鮮雜菌蒸水蛋(2至3位)

To PDFIngredients50 g fresh assorted mushrooms, 1 clove garlic (grated), 2 eggs, 150 ml vegetarian stock (or water)

Seasoning: 1 tsp light soy sauce, 1 tsp Shaoxing wine, pepper, sesame oil


Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Vegetarian

Food by region: Chinese

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by


Type of ingredient



Preparation1) Dice mushrooms. Save in a dish. Stir in the garlic and seasoning. Steam in Miele puresteam at 100°C for 5 minutes.

2) Whisk the eggs. Stir in the stock. Sieve through a mesh strainer into a dish. Put in the mushrooms. Steam in Miele puresteam at 90°C for 15 minutes until set. Sizzle with smoking hot oil. Serve.

1) 雜菌切碎放碟中,拌入蒜蓉及調味料,放Miele蒸爐以100℃蒸5分鐘。

2) 雞蛋打勻,加入素湯拌勻過濾網,注入碟中。放入雜菌,進Miele蒸爐以90℃蒸15分鐘至凝固,灒上滾油即可。

Tips1) Pick those mushrooms that are dry to touch without much dirt sticking to them. Steaming mushrooms after mixing them with seasoning helps extract the tasty juices out of them.

2) You may steam egg custard at 90°C without covering it in cling wrap. The custard will end up silky smooth without blisters. Even if you slightly over-steam it, it’d still be perfect and velvety.

1) 鮮雜菌以乾爽清潔為佳。鮮菌加調味料再蒸熟可釋出美味湯汁。

2) 以90℃低溫蒸水蛋,不蓋保鮮紙也保持嫩滑,即使加熱時間稍長仍嫩滑完美。