Enoki Mushroom With Egg Recipe:A Deliciously Simple Dish
I originally just tossed some enoki mushrooms with eggs, but once I added dried scallops, it was a game-changer!
My two picky kids ate three bowls of rice each, and the pot was scraped clean! Sharing this magical combination to get your family’s appetite going too!
Why is this dish worth a try?
Nutritious: Enoki mushrooms are rich in fiber, eggs provide high-quality protein, and dried scallops add umami, making it a healthy combination.
Multi-layered texture: Enoki mushrooms are crispy, eggs are smooth and tender, and dried scallops are fresh and delicious, resulting in a rich texture.
Easy to make: The steps are simple, suitable for beginners or busy people to quickly complete a delicious dish.
Low-fat and healthy: The ingredients are low in fat and calories, meeting the needs of a healthy diet.
Economical and affordable: The ingredients are common and the prices are affordable, offering high value for money.
Versatile way of eating: It can be served with rice, mixed with noodles, or wrapped in tortillas. It's delicious whether hot or cold, and you don't have to worry about it going wrong when taking it as a bento.
Required ingredients and substitutes
Enoki mushrooms: You can find fresh enoki mushrooms in supermarkets or Asian markets.
If there are no enoki mushrooms, you can use shiitake mushrooms, oyster mushrooms, or other mushrooms as a substitute.
However, enoki mushrooms have a delicate texture and a mild flavor, so the taste of this dish will be slightly different when cooked with other mushrooms.
Dried scallops: They can add a rich and delicious taste to this dish. If there are no dried scallops, you can use dried shrimps or omit the seafood part.
Eggs: This recipe uses 4 eggs. You can adjust according to your personal needs. If you want a low-fat version, you can use only egg whites.
Green onions: Mainly to add flavor and color. If there are no green onions, you can use coriander or minced garlic instead.
Seasonings: These ingredients are already delicious in themselves. I think just adding a little salt for seasoning is enough. You can also add some light soy sauce.
How to soak dried scallops?
To soak dried scallops, put them in a bowl and add water to cover them. Let them sit for about 5 - 8 hours, depending on the size and dryness of the scallops.
Check the soaking degree: Gently pinch them with your hand. If the scallops have become soft and their volume has increased significantly, it means they are almost soaked. If the scallops are still hard, you can continue to soak them until they are completely soaked.
The soaked dried scallops can also be stored in the refrigerator. Generally, they can be stored for 2 - 3 days.
Can I use fresh scallops instead of dried scallops?
Yes, you can.
However, I think dried scallops can provide a more intense and umami flavor.
If you use fresh scallops, make sure to cut them into thin slices and slightly shorten the cooking time to avoid overcooking.
How to make this dish vegetarian?
To make this dish vegetarian, simply omit the dried scallops.
You can replace them with tofu or some other vegetables like bell peppers or zucchini to add texture and flavor.
INGREDIENTS
Main Ingredients
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·300g (10.5 oz) enoki mushrooms (remove the roots and wash)
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·4 eggs (beaten)
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·20g (2 tbsp) green onions (chopped)
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·50g (1.75 oz) dried scallops (soaked for 5 hours until soft, shredded)
Seasonings
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·5g (1 tsp) salt
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·Cooking oil (as needed)
Table of Contents
COOKING STEP
Step 1
Prepare the dried scallops:
Soak the dried scallops in clear water 5 hours in advance to ensure they absorb enough water and become soft.
After soaking, tear the dried scallops into thin strips and set aside.
Step 2
Cut off the roots of the enoki mushrooms and cut the green onions into sections.
Step 3
Stir-fry the shredded dried scallops:
Heat the pan, add an appropriate amount of cooking oil. When the oil is hot, put in the shredded dried scallops.
Stir-fry continuously over medium-low heat until the shredded dried scallops turn golden brown, then remove and drain the oil.
Step 4
Blanch the enoki mushrooms:
Heat another pot, pour in about half a pot of water. After the water boils over high heat, put in the enoki mushrooms.
Blanch for about 1 minute, then remove and drain the water.
Step 5
Stir-fry the eggs:
Heat the pan and add an appropriate amount of oil.
When the oil is hot, pour in the beaten egg liquid and stir quickly. When the eggs start to set slightly into chunks, add the scallions and stir a few more times.
Step 6
Mix all the ingredients:
Add the blanched enoki mushrooms and the stir-fried shredded dried scallops to the pan together. Stir-fry quickly to evenly mix all the ingredients.
Step 7
Finally, sprinkle 1 teaspoon of salt and stir-fry until well-seasoned.
Step 8
Plate and serve! The stir-fried enoki mushrooms with eggs is ready, with an attractive color and delicious taste.
More Mushroom Recipes
Steamed Chicken with Shiitake Mushrooms
Bok Choy and Shiitake Stir-Fry
Braised Tofu with Shiitake Mushrooms
Wood Ear Mushroom with Chinese Yam Stir Fry
Recipe Tips
Enoki Mushroom Handling Skills:
Don't cut off all the roots of enoki mushrooms when trimming! Leaving 1 cm has a reason. It can keep the shape of enoki mushrooms intact.
Stunning Blanching Tip: Add 1 spoon of salt after the water boils. This can make enoki mushrooms crisper. Strictly control the blanching time between 45 seconds to 1 minute. If it exceeds this time, they will become soft and lose their texture.
Dried Scallop Handling Skills:
Optimal Soaking Time: 5 - 8 hours at room temperature. In winter, it can be extended to 10 hours.
The soaking water temperature is crucial: 20 - 25 degrees Celsius is the best. If the water temperature is too high, it will affect the taste.
There is a skill in tearing into strips: Be sure to tear along the texture direction, which makes it easier to get strips.
Frying heat for shredded dried scallops: Slow-fry over medium-low heat until they turn golden brown and emit a fragrance.
Skills for Perfect Scrambled Eggs
Let the eggs sit at room temperature for 15 minutes before beating.
Number of stirs: Continuously stir 32 times to make the egg liquid more uniform.
Optimal Oil Temperature: The oil in the pan should reach 70% heat. When the egg liquid is dripped in, it will immediately spread out.
Frying Technique: Use a spatula to quickly draw circles.
Fire Control: Turn off the heat when the egg liquid is 70% cooked. The remaining heat will continue to cook it.
Timing of Adding Salt:
Put it in during the last minute and stir-fry quickly.
Serving Suggestions
Serve with a bowl of rice: This stir-fried enoki mushrooms with eggs goes very well with a bowl of hot rice. It's simple and delicious.
Serve with a clear soup: Such as miso soup or vegetable soup. It can add rich layers to this dish and make it a complete meal.
Sprinkle white pepper powder to enhance the flavor.
Recipe Variations
Fried Version
Change the step of scrambling eggs to frying an egg pancake.
Heat the pan and add oil. Pour in the beaten egg liquid and slowly fry over low heat. Flip it over when one side is set and fry until both sides are golden brown. Take it out and set aside.
Then stir-fry the shredded dried scallops and enoki mushrooms. Finally, spread the stir-fried enoki mushrooms and shredded dried scallops on the egg pancake, roll it up, cut it into pieces and plate it. This way, the taste is more abundant, with the toughness of the egg pancake combined with other ingredients.
Baked Version
After evenly mixing the enoki mushrooms, shredded dried scallops and scrambled eggs, put them in a baking pan. Sprinkle a layer of shredded cheese on the surface and put it into a preheated oven. Bake at 180°C for 10 - 15 minutes until the cheese melts and the surface turns golden brown.
The baked dish has a strong cheese aroma and the enoki mushrooms become more caramelized. It has a unique flavor.
Soup Version
The step of stir-frying shredded dried scallops remains the same. Don't blanch the enoki mushrooms. Put them directly into the pan with the shredded dried scallops. Add an appropriate amount of clear water. Bring to a boil over high heat and then simmer for 5 - 8 minutes to let the enoki mushrooms fully release their flavor.
Then pour in the beaten egg liquid while stirring to form egg flakes. Finally, add a little salt to season and simmer into a delicious soup. It has a smooth and tender texture, warming and delicious.
FAQs:
For storage: Put the remaining enoki mushroom and egg dish into a sealed container and store it in the fridge for up to 2 days.
Reheating: Heat in the microwave for 40 seconds or stir-fry in the pan for 30 seconds.
You can use a colander or kitchen paper to squeeze out as much water as possible from the enoki mushrooms after blanching.
If you want to prepare in advance, you can also soak them in the fridge overnight.
If you don't like dried scallops or want to make a vegetarian version, you can completely omit the dried scallops and just pair the enoki mushrooms with eggs.
As soon as the eggs start to set, immediately add scallions and other ingredients to prevent the eggs from getting too dry.
You can feel free to add more vegetables such as green peppers, spinach or zucchini to add color and nutrition.
Just make sure to cook the vegetables to the desired tenderness before adding them to the eggs and mushrooms.
