These silky, savory, and warming steamed eggs are a simple comfort food I grew up eating in Taiwan. There are many versions of the dish yielding different textures and flavors, but my recipe calls for just three ingredients: eggs, rehydrated dried shiitake mushrooms, and hon-dashi, or instant dashi powder. This recipe serves 4 as part of a larger meal, but you can easily make a snack-size portion using fewer eggs. I like to eat it with plain steamed rice and a stir-fried vegetable or as a side with congee.
To make steamed eggs at home you’ll need a lidded pot that can fit a steaming rack or basket, or a Tatung steamer (a piece of equipment I can’t live without)—plus a heatproof bowl. I suggest serving your perfectly jiggly eggs topped with a touch of soy sauce, chili crisp, and scallions to brighten them up, but you can be creative and experiment with XO sauce, black vinegar, and sacha sauce as well. —Jessie YuChen
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