Steamed Egg with Mushrooms and Herbs

A delicious protein-rich hot and savory custard with mushrooms and green onions

6 pieces fresh eggs, lightly beaten
1 378 ml can CARNATION Evap
1 sachet MAGGI Flavor-It Meat Powder (Pork), dissolved in 1 ½ cups water
¼ cup dried mushrooms (tengang daga), soaked and chopped 
2 tbsps chopped spring onions 
Salt to taste

SAUCE

1 tbsp MAGGI Savor, Classic
1 tbsp sesame oil (optional)
3 tbsp water
Cilantro or kinchay for garnish

1. Combine eggs, CARNATION Evap, MAGGI Flavor-It Meat Powder-water mixture, mushrooms and spring onions. Season to taste with salt.

2. Pour into 6 individual heat proof bowls and steam for 6-8 minutes until set.

3. Combine all the ingredients for the sauce. Spoon over each bowl of steamed egg and garnish with cilantro or kinchay sprigs. Serve immediately.

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Nutritional Content per serving:

Calories: 197

CHO (g): 9

PRO (g): 11

Fats (g): 13