Ingredients
-
2 eggs
-
1 cup cooled chicken or fish stock
-
1 dash sake
-
½ teaspoon soy sauce
-
½ cup chopped cooked chicken breast meat
-
1 shiitake mushroom, sliced into strips
-
2 sprigs fresh parsley, for garnish
Directions
-
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
-
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Nutrition Facts (per serving)
| 157 | Calories |
| 8g | Fat |
| 3g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 12% |
| Cholesterol 213mg | 71% |
| Sodium 527mg | 23% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 17g | 35% |
| Vitamin C 38mg | 42% |
| Calcium 73mg | 6% |
| Iron 3mg | 18% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
