shroom egg is one of those delicious little items that I love so much.
It’s a very simple tea egg recipe, with the ingredients needed to make one at home.
This recipe is vegan and gluten-free, and it tastes so good!
There are lots of different types of tea eggs to choose from, including black, white, green and yellow, but I love to use green tea eggs because they are so easy to make and have a very sweet taste.
They’re delicious served with rice or noodles or even mixed with a salad or salad dresser.
Shroom tea egg is a great way to make a vegan breakfast for a little something to make the whole family happy.
I’m going to show you how to make this delicious, easy breakfast recipe!
Prepare the tea eggs 1.
Place the eggs in a bowl.
Mix the egg whites and sugar with the water until well combined.
Add the eggs and whisk well until they’re completely smooth.
Add some freshly squeezed lemon juice, a pinch of salt and pepper and a dash of tea powder.
Spread out the tea egg mixture and then place in the freezer to set for about 15 minutes.
Once the tea is set, place the tea and egg on a baking sheet lined with parchment paper and refrigerate for about an hour.
To prepare the egg, heat a medium skillet over medium heat until it is shimmering hot.
Once it’s hot, add the eggs, whisking well until smooth.
Once cooked, remove from the heat and set aside.
To make the tea, heat the remaining tablespoon of oil in a heavy bottomed pot over medium-high heat.
Add a small amount of the tea to the pot and add the onion, celery and bell pepper.
Cook for a few minutes until the onion is translucent and the peppers are soft.
Remove from the pot.
Add about half of the chopped green onion and the sliced bell pepper and cook for a couple of minutes until softened.
Add half of your green onion, the sliced celery, the minced onion, green chili powder and a splash of soy sauce and cook over medium low heat for about a minute, until the vegetables are wilted.
Add your remaining green onion mixture and cook until the vegetable is wilted and cooked through.
Add 1/4 cup of the rice wine vinegar and simmer until the rice is absorbed into the vegetables.
Serve your tea egg with rice, noodles, salad, steamed vegetables, or even a salad dressing!
Shroom egg can be made ahead of time and stored in the refrigerator for up to two weeks.
I’ve been making it on a regular basis and it’s been an easy meal to prepare for me. Enjoy!