Chinese Steamed Eggs (with mushroom topping)

Ingredients

• 3 eggs
• 230 ml chicken stock or water, ½ + ⅓ + ⅛ cup
• ⅛ teaspoon salt
• ¼ teaspoon pepper, crushed
• ½ teaspoon light soy sauce
• 2 teaspoons cooking oil
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 2 shiitake mushrooms soaked in ⅓ cup / 80 ml hot water for 20 minutes
• 1 cup finely chopped cremini mushrooms, approx. 6-7 mushrooms
• ⅛ teaspoon salt
• ¼ teaspoon pepper, crushed
• ½ teaspoon dark soy sauce
• ¼ teaspoon roasted flax seed powder mixed in 2 tablespoons of water
• 2 tablespoons finely chopped spring onion greens
• 1 tablespoon chilli oil, optional
• ½ teaspoon light soy sauce

Steps

1. Crack the eggs into a bowl, beat well, add salt, pepper, light soy sauce, stock / water and mix well. Pour the mixture through a fine-meshed strainer into a shallow bowl.
2. Bring the steamer to a boil. Place the bowl of egg mixture on the steamer plate, cover and steam over medium high heat for 6 minutes. Switch off the heat, let it rest for 10 minutes and open the lid.
3. Finely chop the hydrated shiitake mushrooms and set aside.
4. Heat oil in a pan, add ginger, garlic and saute on high for a few seconds till fragrant. Add shiitake & cremini mushrooms, salt, pepper, dark soy sauce and saute for 2-3 minutes till the mushrooms are roasted well. Add flax seed powder mix and give a good toss. Set aside.
5. Remove the steamed egg bowl from the steamer, garnish with mushroom topping, spring onions and serve. Optionally, you may also garnish with chilli oil & light soy sauce.