Ingredients

• 3 pieces shiitake mushrooms, dried - reconstituted
• 2.5 cups water
• 5 large eggs
• 1 teaspoon kosher salt
• 1 tablespoon sesame oil
• 1 ounce green onions, sliced (optional)
• 1 ounce cilantro (optional)

Special equipment

• Steamer with lid or glass Pyrex pie plate

Directions

1. Rehydrate shiitakes in warm water a few hours before cooking.
2. Once the mushrooms have softened, remove the hard stem and discard. Julienne the mushroom caps and set aside.
3. Fill a steamer with water and place on the stovetop over medium heat.
4. In a bowl, or a pie plate, crack all five eggs and whis thoroughly to break yolks and hard whites. Season with salt.
5. Add 2.5 cups of water to the eggs and gently mix until fully incorporated. There should be no streaks and the liquids should be a pale yellow.
6. Evenly sprinkly the julienned shiitakes onto the plate and add the sesame oil.
7. Place the plate into the steamer and cover.
8. Return steamer to a low simmer and set a timer for 8 minutes. Check the steamer after 4 minutes. TUrn down the heat if the eggs are beginning to bubble around the edges. The eggs are done cooking when set and a gentle shake of the pan makes the eggs quiver then return to their original position. The eggs should be a smooth, silky texture.
9. Turn off the heat and leave the eggs covered for an additional 5 minutes.
10. Add the optional herbs after the resting time. Serve with hot rice and season with soy sauce.