Delicious Stir-Fried Young Chicken Eggs with Mushrooms Using Elmich Stainless Steel Pan

How to Prepare Stir-fried Young Chicken Eggs with Mushrooms

• 1

  Prepare Young Chicken Eggs

  After buying, wash them clean with diluted salt water and let them drain.

  Tip: Besides young chicken eggs, you can use quail eggs or young pigeon eggs as substitutes.

  
• 2

  Prepare Mushrooms

  Clean the mushroom stems and soak them in diluted salt water or rice water for 5 – 10 minutes.

  Then, take them out to drain and cut them into bite-sized pieces.

  Reveal: In this recipe, we are using seafood mushrooms, enoki mushrooms, straw mushrooms, chicken thigh mushrooms, and shiitake mushrooms.

  

  

  
• 3

  Prepare Other Ingredients

  Crush the green onion, slice the ginger thinly to blanch the eggs for fragrance.

  Cut the green onion into pieces about 3 cm long.

  Slice the chili and julienne the lime leaves.

  

  

  

  
• 4

  Blanch the quail eggs

  Add salt, chopped green onions, and sliced ginger to the pot of water and then turn on the heat.

  When the water boils, add the quail eggs and blanch on high heat for about 2 minutes (if there are many large eggs).

  After blanching, remove the eggs, rinse them clean, and let them drain.

  

  

  
• 5

  Sautéed Quail Eggs

  Heat chicken fat, then add thinly sliced shallots, you can add a little fish sauce to enhance the aroma.

  Continue to add the quail eggs and stir well, season with a little seasoning to make the eggs flavorful. Sauté for about 1 minute.

  When the eggs are cooked and slightly browned, add mushrooms while increasing the stove’s heat.

  Stir well to let the mushrooms absorb the seasoning, adding a little water to prevent the mushrooms from burning.

  Season to taste and mix well.

  

  

  
• 6

  Completion

  After the eggs and mushrooms are cooked, add green onions, chilies, and lime leaves and stir well.

  Finally, sprinkle ground pepper on top and turn off the heat.