So this turned out alright despite me not having a steamer or casserole dish, instead I used a large pan with lid and a small bowl to get placed into the boiling water. That made one portion, the rest I had to just stick in a separate pan and cook normally. But it all tasted good so I’m happy!
Ingredients:
- 4 eggs
- 600ml vegetable stock
- 1 tsp shoyu (or just some dark soy sauce)
- 1 tsp sugar (I did without)
- pinch of cayenne pepper
- 1/2 head of broccoli, cut into florets, blanched and drained
- 80g cooked peas
- 4 spring onions sliced thinly
- 4 shiitake mushrooms sliced thinly (I used portobello)
- handful of spinach
- 1 carrot sliced into rounds, blanched and drained
- salt
- fresh herbs
- lightly mix the eggs with a fork in a bowl, make sure you don’t make them forthy
- Add stock, soy sauce, sugar and cayenne pepper. Taste, add salt if you want
- Strain the mix in a jug. Divide the vegetables into four heatproof bowls or cups (just the one for me)
- Pour water into the pan and put the cups in, then fill the cups with the egg mixture. Then put a lid on and let it steam on high heat for two minutes. The reduce heat to low and steam for another twenty minutes until quite set. To test, stick a cocktail stick, or knife in and see if it comes out clean.
- You can the garnish it with herbs if you want and it’s ready to serve.
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