Ginger Mushroom Bowl with 6 1/2 Minute Egg
When we were in New Zealand I had the most delicious, dark-orange-yolked eggs. I will never forget them. Some time around then is when my love affair with eggs began. I’ve been wanting to get chickens for some time now, and even though we have the yard space for it we’re still too close to the neighbors. Plus, I have no doubt that Hunter would just terrorize them/eat them. His track record with small animals is not good (especially for the small animals ie. possums).
Once I learned about the magic 6 1/2 minute egg I never stopped making my eggs that way. They’re perfect every time. A soft boiled egg that can be easily peeled and that has a runny yolk with none of the clear albumen. In this recipe the eggs are the star but have no doubt that those mushrooms are delicious as well. Sautéed with fresh ginger in a little sesame oil and soy sauce, and flecked with red pepper flakes they’re just right. This is literally a bowl of umami.
I like to have this bowl of goodness for a lunch or afternoon snack. I would never even try to make it for dinner since Miles hates mushrooms. But you certainly could, and for that, I envy you and your mushroom-accepting partner. You could also choose to add other vegetables.
Have fun! And happy November!
- 1 Tbsp toasted sesame oil
- 2 lbs crimini mushrooms, stems removed and cut into quarters
- 1-2 Tbsp soy sauce
- 1 Tbsp fresh grated ginger
- pinch of red chili flakes
- 2 eggs
- chopped green onions and cilantro, sesame seeds to garnish
- In a medium saucepan heat sesame oil over medium heat. Add mushrooms and shake pan. You can start cooking the eggs at this point.
- Cook mushrooms stirring occasionally for about 3 minutes (pan will seem too dry but they'll begin to release their moisture). Add soy sauce, red chili flakes and ginger, and cook another 2 minutes.
- Top with soft cooked egg and garnishes. Season with salt if necessary.
- Bring enough water to cover eggs to a boil (don't actually add them until water boils).
- Lower in eggs and cook for 6.5 minutes at a low boil. Remove from water and peel under warm water. Use to top bowls of mushrooms and enjoy right away.
Yum
