Steamed eggs with matsutake mushrooms

After making a few dishes of matsutake mushrooms, I made this dish with leftovers, which is delicious and not wasteful

Ingredients

Matsutakemushroom 100 g

Eggs 2

Boilingwater 1 smallbowl

Greenonion 1

Salt Alittle

Brewedsoysauce 2 teaspoons

After making matsutake sashimi and frying matsutake mushrooms in butter, the leftover leftovers can't be wasted, after all, such expensive matsutake mushrooms . Prepare two eggs and chop the green onions early.
Last time I made tea bowl steaming, I bought two very beautiful cups, and this time I returned. Cut the matsutake mushroom into small pieces, keep the canopy here, and put the rest in the cup. Find a bowl and crack the eggs.
Add 1:1 boiling water, why use boiling water, the main thing is that boiling water will make the egg custard more dense and smooth. Sprinkle in a pinch of salt.
Beat the eggs with boiling water into an egg wash and sift them.
In this way, there are no bubbles in the sifted egg mixture, and there will be no pores after cooking.
Pour the egg mixture into a cup.
Find a steamer, bring the water to a boil, put it in a tea bowl, cover it, and steam it for 5 minutes.
After 5 minutes, the lid is opened and the surface of the egg can be seen to solidify slightly.
Put the extra matsutake canopy in 2 cups and spread it on top of the eggs. Then cover and steam for another 3 minutes.
Open the lid of the tea bowl, sprinkle with chopped green onions, and drizzle 1 teaspoon of brewed soy sauce on each.
Served on the table, the delicious and tender steamed matsutake egg is ready.