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Steamed Egg Custard with Morel Mushrooms and Shrimp Paste
I’ve been recommending this morel mushroom and shrimp paste dish for a while, and after trying it for the first time with vermicelli at the bottom, I switched to adding poached eggs this time — it’s truly a delicious side that pairs perfectly with rice! I originally planned to use dried morels because they look […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Steamed Egg Custard with Morel Mushrooms and Shrimp Paste
| Ingredient | Amount |
|---|---|
| Morel mushrooms | 4 as needed |
| Eggs | 3 as needed |
| Water | 230 as needed |
| Shrimp paste | 150 as needed |
| Chicken bouillon | 10 as needed |
| Steamed fish soy sauce | a dash |
- Morel mushrooms4 as needed
- Eggs3 as needed
- Water230 as needed
- Shrimp paste150 as needed
- Chicken bouillon10 as needed
- Steamed fish soy saucea dash
Cooking StepsHow to cook Steamed Egg Custard with Morel Mushrooms and Shrimp Paste step by step
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Step 1Fresh morels bought from Dingdong grocery. They tend to be quite large — you can also use dried ones rehydrated. I stuffed four morels with one box of shrimp paste.
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Step 2Beat 3 eggs in a bowl.
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Step 3Add 1.5 times the volume of water (approx. 230ml) and whisk well.
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Step 4Squeeze in one pump of chicken bouillon. If you don’t have it, add a teaspoon of salt instead.
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Step 5Strain the egg mixture through a fine sieve for a silky texture.
-
Step 6While the water comes to a boil, prepare the stuffed morels. Slice each morel open and fill with shrimp paste. You can also pipe it in with a piping bag for plump results, but you’ll lose the nice red cut surface.
-
Step 7Once water is steaming, place the egg custard in and steam for about 15 minutes. Adjust based on your usual steaming power — I slightly over-steamed mine this time.
-
Step 8Arrange the stuffed morels on top of the custard and steam for another 8 minutes.
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Step 9The morels release umami liquid into the egg custard, making it even more delicious.
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Step 10Sprinkle with chopped scallions and drizzle with hot oil to finish.
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Step 11Done! Time to dig in!
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Step 12I also made a mixed ‘family fortune’ style soup. Adding chicken bouillon made it incredibly savory and saved me the trouble of making stock from scratch.
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Step 13 -
Step 14 -
Step 15This time I used Nan Shi Zhao brand fresh chicken bouillon. It has a much cleaner ingredient list than products like Nong Tang Bao. If you don’t have time to make chicken stock, add a little of this to stir-fries, noodles, wontons, or dumplings — it instantly elevates the dish.
Steamed Egg Custard with Morel Mushrooms and Shrimp Paste
I’ve been recommending this morel mushroom and shrimp paste dish for a while, and after trying it for the first time with vermicelli at the bottom, I switched to adding poached eggs this time — it’s truly a delicious side that pairs perfectly with rice! I originally planned to use dried morels because they look […]
Ingredients
- 4 as needed Morel mushrooms
- 3 as needed Eggs
- 230 as needed Water
- 150 as needed Shrimp paste
- 10 as needed Chicken bouillon
- a dash Steamed fish soy sauce
Instructions
-
Fresh morels bought from Dingdong grocery. They tend to be quite large — you can also use dried ones rehydrated. I stuffed four morels with one box of shrimp paste.
-
Beat 3 eggs in a bowl.
-
Add 1.5 times the volume of water (approx. 230ml) and whisk well.
-
Squeeze in one pump of chicken bouillon. If you don’t have it, add a teaspoon of salt instead.
-
Strain the egg mixture through a fine sieve for a silky texture.
-
While the water comes to a boil, prepare the stuffed morels. Slice each morel open and fill with shrimp paste. You can also pipe it in with a piping bag for plump results, but you’ll lose the nice red cut surface.
-
Once water is steaming, place the egg custard in and steam for about 15 minutes. Adjust based on your usual steaming power — I slightly over-steamed mine this time.
-
Arrange the stuffed morels on top of the custard and steam for another 8 minutes.
-
The morels release umami liquid into the egg custard, making it even more delicious.
-
Sprinkle with chopped scallions and drizzle with hot oil to finish.
-
Done! Time to dig in!
-
I also made a mixed ‘family fortune’ style soup. Adding chicken bouillon made it incredibly savory and saved me the trouble of making stock from scratch.
-
This time I used Nan Shi Zhao brand fresh chicken bouillon. It has a much cleaner ingredient list than products like Nong Tang Bao. If you don’t have time to make chicken stock, add a little of this to stir-fries, noodles, wontons, or dumplings — it instantly elevates the dish.
