Asian style steamed egg pots with shiitake mushrooms and kimchi


Asian-style steamed egg pots are a different method of cooking eggs making them light and silky and easy to digest. The eggs provide protein and the chicken stock and kimchi make this a simple and delicious gut-healthy meal for breakfast or any other time of day!


Yields: 2 Servings


  • 4 large organic eggs

  • 200 ml chicken stock

  • pinch of sea salt

  • sauteed shiitake mushrooms

  • black sesame seeds

  • kimchi


  1. Get a bowl that will fit in a lidded saucepan. In this bowl gently and briefly whisk the eggs and chicken stock with a pinch of sea salt.

  2. Add water to the saucepan so that it will come 3/4 a way up the egg bowl. Bring the water to boiling point.

  3. The bowl needs too it in the saucepan without touching the base of the pan. Use a ramekin for the base of the bowl to rest on, or improvise with some folded cardboard.

  4. Place the bowl in the pan and cover with baking parchment. Place a lid on the pan and turn the heat down, simmer the eggs for 15 minutes until just set.

  5. Remove the bowl from the pan and serve immediately with kimchi and a sauté of shiitake mushrooms. Sprinkle with black sesame seeds.