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Steamed Mushroom and Poached Egg

Steamed Mushrooms and Poached Egg

To learn more about this recipe, read the related story, "Rich Yolk".

Steamed Mushrooms, Poached Eggs, Chiles and Parmesan

Recipe adapted from Greg Vernick, Vernick Food & Drink, Philadelphia

Yield: 4 servings

Cook Time: 10 minutes


½ small jalapeño, thinly sliced into rings

1 tablespoon plus 1 teaspoon white wine vinegar

2 cups wild mushrooms, stemmed and caps thinly sliced (such as a combination of shiitake, oyster and cremini mushrooms)

3 cups low-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 teaspoon finely chopped shallot

½ teaspoon finely chopped thyme leaves

1 teaspoon kosher salt, plus more to taste

1 teaspoon fresh lemon juice

4 large eggs

Freshly ground black pepper

2 tablespoons finely grated Parmigiano-Reggiano cheese

10 flat-leaf parsley leaves, stacked and thinly sliced crosswise (about 2 teaspoons)


1. In a small bowl, add the jalapeño and 1 tablespoon of the vinegar. Set aside to pickle for 5 minutes.

2. In a medium saucepan set over medium heat, add the mushrooms, chicken broth, olive oil, shallot, thyme and 1 teaspoon kosher salt. Cover and cook until the mushrooms are softened, about 5 minutes. Remove the lid and stir in the lemon juice. Season with additional salt if needed.

3. In a medium saucepan set over medium heat, add the remaining 1 teaspoon vinegar and enough water to reach 3 inches up the sides of the pan. Bring to a boil. Working one at a time, crack each egg into a small bowl and carefully tip the egg into the boiling water. Repeat with another egg. Use a slotted spoon to baste the eggs, cooking until the whites are set, about 2 minutes. Use the slotted spoon to carefully transfer the eggs, one at a time, to a paper-towel-lined plate, then repeat with the remaining eggs.

4. Divide the mushrooms and broth among 4 bowls. Place 1 egg in each of the bowls and season each serving with salt and pepper. Sprinkle the Parmigiano-Reggiano cheese around each egg and top with a few of the pickled jalapeño slices and the parsley. Serve immediately. Calories per Serving: 120; Sodium: 710mg; Total Carbohydrate: 4g; Fiber: 1g; Fat: 7g

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