23 May Steamed Salted Egg Whites
Salted Egg Yolk Craze? Don’t Waste the Whites!
Everyone’s obsessed with salted egg yolks—but what about the whites?
Here’s how to turn them into a comforting, umami-rich dish
Steamed Salted Egg Whites
Course: MainCuisine: AsianDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesIngredients
2 salted egg whites
200 g minced chicken thighs
3 dried shiitake mushrooms (soaked & diced)
1 small carrot, finely chopped
1 tsp soy sauce
1/4 tsp sesame oil
1/4 tsp white pepper
- Optional
1 tsp cornstarch for binding
- Garnish**
Sliced spring onion or fried shallots
Directions
- Soak shiitake mushrooms until soft, then dice.
- In a bowl, mix chicken, mushrooms, carrots, soy sauce, sesame oil, pepper, and cornstarch (if using).
- Add the salted egg whites and stir well to combine.
- Transfer mixture to a shallow heatproof dish.
- Steam over medium heat for 12–15 minutes, or until fully cooked.
- Garnish and serve hot with rice!
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