Butter Mushroom Bomb Steamed Egg
Butter Mushroom Bomb Steamed Egg
Our Family’s Rice Thief: Butter Mushroom Bomb Steamed Egg Recipe!
This dish was born out of my family’s deep love for mushrooms! When you eat just mushrooms, you sometimes feel like you’re missing that satisfying fullness. But when you sauté mushrooms in butter and then add eggs, the result is absolutely divine! It’s incredibly savory and the perfect rice thief! Though, I admit, I end up eating more side dishes than rice… hahaha. Nevertheless, it’s a dish that almost everyone, young and old, enjoys, so you can trust this recipe! It’s also a fantastic option for a diet meal instead of rice, so keep that in mind!
Ingredients- 20 button mushrooms
- 1 egg
- Pinch of herb salt
- 15g butter
- Small amount of green onion
- 1 Tbsp cooking wine (mirin or similar)
Cooking Instructions
Step 1
First, prepare the button mushrooms by carefully removing their tough stems. It’s best to trim them gently to maintain their shape.
Step 2
Arrange the mushrooms in a frying pan with their cut side (the bottom) facing down. Make sure they are placed evenly and without tilting the pan, so the egg mixture can fill them uniformly.
Step 3
Lightly sprinkle herb salt over the caps of the mushrooms. The subtle aroma of the herb salt will enhance the mushroom’s natural flavor.
Step 4
In a separate bowl, crack one fresh egg. There’s no need to separate the yolk and white; simply add the whole egg.
Step 5
Add 1 tablespoon of cooking wine (like mirin) to the egg. This helps to eliminate any eggy smell and adds a touch of umami.
Step 6
Add 1 tablespoon of water and a pinch of salt to the egg mixture. Whisk vigorously until frothy and well combined. (Whisk energetically for about 10-15 seconds for best results!).
Step 7
Now, melt 15g of butter in the frying pan over low heat. Be careful not to burn the butter, and ensure it coats the entire bottom of the pan.
Step 8
Once the butter is melted, carefully place the prepared button mushrooms gill-side up, filling the pan snugly. Packing them tightly will prevent the egg mixture from leaking out.
Step 9
Gently pour the egg mixture into each mushroom cap, filling it about 80% full. Avoid overfilling, as the mixture will expand as it cooks and might overflow.
Step 10
For a touch of color and freshness, finely chopped green onions can be sprinkled over the egg mixture. If you enjoy a bit of spice, consider adding finely chopped chili peppers for an extra kick.
Step 11
Cover the pan with a lid and let it cook over low heat. The egg mixture will puff up as it cooks.
Step 12
When you lift the lid, you’ll see the ‘bomb’ of steamed egg that puffed up has now settled down smoothly. Don’t worry, it’s perfectly cooked through!
Step 13
Increase the heat to medium and let the pan cook until any mushroom juices that have leaked out are reduced to a glaze. This concentrates the flavors and makes the dish even more delicious. Cooking the bottom until lightly golden adds a wonderful texture and taste.
Step 14
Voila! Carefully tilt the pan and invert it onto a serving plate. Your delicious, golden-brown Butter Mushroom Bomb Steamed Egg is ready to be enjoyed.
Step 15
Once plated attractively, your ‘Butter Mushroom Bomb Steamed Egg’ is complete – a dish that looks as good as it tastes! Enjoy it as a wonderful meal.
Step 16
Cut into one piece, and you’ll see the beautiful, moist, and tender interior of the mushroom steamed egg. I ended up devouring this delicious dish all by myself! (laughs)
