50gr mushroom mix of brown narcissus mushroom, enokitake, mushroom. Well sautéed.
1 scallion, well chopped
30gr pure pork rillettes
Put the steaming pot on the stove, reduce the heat when the water boiled and keep the water simmer. Tips: high heat can harden the egg and inconsistent the surface.
Mixed the mushrooms with Pate royal and chopped scallions.
Add eggs, slightly whisk to prevent bubbles, season with salt and pepper.
Pour the egg mixture into cup or bowl, steam for 8-10 minutes. Use a bamboo stick pierce in to check, if no mixture on the stick when removing then it’s done. Steaming for too long may cause the harden texture of the egg.