Title: Steamed Egg With Crab And Mushrooms
Categories: Eggs
Yield: 1 Batch
MMMMM----------------------------EGG---------------------------------
1/4 ts White peppercorns
2 cl Garlic
2 Cilantro roots (or 6
-stems); chopped
1/2 ts Salt
1 ts Sugar
1 c Pork or chicken stock
-(420 ml); unsalted
3 lg Eggs
1 ts Soy sauce
Green onions; thinly sliced
-on a bias
MMMMM------------------------CRAB FILLING-----------------------------
100 g Crab meat; plus extra for
-garnish, if desired
1 ts Soy sauce
1/4 c Black fungus; julienned
-(see note)
MMMMM------------------------PORK FILLING-----------------------------
120 g Ground pork
1 ts Soy sauce
1 ts Oyster sauce
1/4 c Black fungus; julienned
-(see note)
1 tb Green onion; finely chopped
Note: Black fungus or cloud ear fungus is a type of mushroom that
usually comes dried. You can get them at most Asian grocery stores.
Before using, rehydrate them in water until completely softened:
about 15 minutes in room temperature water, and 8 minutes in hot
water. You can also substitute thinly sliced shiitake mushrooms or
small diced carrots.
Preheat a large steamer over medium high heat.
For the egg custard:
In a mortar and pestle, grind white peppercorns into a fine powder,
then add garlic and cilantro roots and pound until fine. Add salt and
sugar and grind until the paste is very fine. Add about cup of stock
and stir to mix well; set aside.
Beat the eggs gently with a fork, trying not to create air bubbles.
Add soy sauce and the remaining stock and stir. Strain to remove
unbeaten egg white bits. Pour the garlic-peppercorn-cilantro-roots
mixture into the eggs and stir.
If using crab filling:
Drizzle soy sauce over crab and toss gently to mix. Distribute
mushrooms evenly to the bowls or cups you will use to steam the eggs,
then top with the crab. Then ladle in the egg mixture, stirring
before you ladle each time. Steam according to the instructions below.
If using pork filling:
Combine all filling ingredients in a bowl and mix well. Distribute
evenly into the bowls or cups you will use to steam the eggs. Steam
for 4-5 minutes until the pork is cooked. Ladle in the egg mixture,
stirring before you ladle each time, and steam according to the
instructions below.
To Steam:
Turn the steamer heat down to low so that the water is maintaining
just a gentle simmer. Place the cups on the rack and close the lid,
keeping it slightly ajar with a chopstick or a wooden spoon to allow
excess heat to escape. Steam until the egg is done, this could take
anywhere between 10-20 minutes depending on the size of your cups,
the heat of the steamer and the temperature of the custard. The egg
will be slightly puffed up when done. To test doneness, jiggle the
cup and and the custard should jiggle slightly like jello, or insert
a knife into the custard and the liquid that comes out should be
clear.
Garnish with green onions and extra crab meat (if using crab) or
sautéed shimeji mushrooms. Traditionally we serve this with rice,
but you can serve it on its own as an appetizer or as breakfast.
To reheat:
Microwave or 40 to 50% power in increments of 30 seconds. A safer but
slower method is to cover the cups with foil and place in a simmering
water bath so that the water comes up 3/4 of the height of the cups.
Simmer for 7-10 minutes until the custard is hot. You can test the
temperature of the custard using a thermometer (aim for about
135°F), or insert a knife into the custard for 10 seconds, pull it
out and feel if the knife is hot.
