Broccoli egg custard with mushrooms

No ratings yet

Print Pin

Prep Time: 5

Cook Time: 25

Servings: 1

Calories: 173kcal

Prepare materials
Shell the eggs, add some pepper, cut the broccoli into small pieces, and remove the stems of the white mushrooms
Boil a little water, add some oil, and blanch the broccoli
Add 1 bowl of cold water to the egg and beat evenly with the egg
Strain the egg liquid into a steaming bowl
Cool the blanched broccoli with water
Sprinkle the cooked broccoli and the washed white mushrooms in the egg mixture alternately
Cover the steamed egg dish with plastic wrap, put cold water into the pot, close the lid, turn on the medium heat, and adjust the time to 18 minutes
When the time is up, turn off the heat, let the egg continue to be covered in the pot for 3 minutes, and then take it out
Take out the steamed broccoli and mushroom custard, drizzle with sesame oil and light salt soy sauce, ready to eat