Vegetarian Steam Water Egg

Ingredients

1. 2 chicken eggs
2. 1 salted duck eggs (optional, can be replaced with 1 chicken egg)
3. 1 century egg (optional)
4. 1/3 teaspoon salt
5. dash of white pepper (grounded)
6. 3-4 Dried shitake mushroom (or fresh, but dried is more fragrance)
7. water

Method

1. Soak the dried shitake mushroom for at least 2 hours.
2. When the mushroom is soft after soaking, cut away the stem (too fibrous), cut the mushroom into thin slices or small cubes.
3. Remove the husk of the salted egg and century egg.
4. Peel the century egg and cut into small pieces
5. Crack the salted eggs and chicken eggs into a steaming bowl.  While cracking the chicken egg, at eat keep one of the egg shell as complete a whole egg as possible, by cracking only 1 end of the egg to peel off a small hole to pour out the egg contents.
6. Cut the salted egg yolk into smaller pieces.
7. Whip the eggs lightly.  
8. Using the empty egg shell in step 3, measure 3 eggs shell full of water and pour into and mixed with the eggs.  Whip lightly.
9. Add in the mushroom, and century egg. 
10. Add in salt if salted egg is not used, and do not add salt when salted egg is used. Add in ground pepper.
11. Stir until the mushroom, century egg and salted egg yoke are evenly in suspension in the egg.
12. Cover the bowl, and if the bowl does not comes with a cover, use PE wrap to cover it up.  This is important to prevent the surface to be rough and full of pox mark if the steam directly tries to cook the surface.
13. Steam in low heat for 10 mins.
14. Optional, after steaming, you can put some sesame oil and soy sauce on the steam egg.
15. Serve hot.