Trung Chien- Vietnamese Steamed Eggs / Egg Quiche With Shrimp and Veggies

Meatless Monday! Vietnamese baked egg with tofu, vermicelli noodles, wood ear mushrooms, and garden veggies!

Trung Chien- A Vietnamese inspired omelette/egg pie. My dad used to make many different variations of this, sometimes with shrimp and sometimes with tofu but always with some fresh garden veggies like scallions, bell peppers, and onions.

It's a simple dish, almost like an egg quiche if I had to compare it with anything but made with vermicelli noodles and some Vietnamese ingredients like dried wood ear mushrooms, fish sauce, and shallots.

It’s amazingly delicious and filling and I love it with a side of hot jasmine rice and a little @maggiusa bottle to sprinkle on top of the rice and eggs 😍 #notsponsored 😂

INGREDIENTS

4 large eggs (I prefer organic eggs from @peteandgerrys)
1/2 lb of pressed and crumbled tofu
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
1 tsp light EVOO (or Tea seed oil, or any cooking oil)
Dash of fish sauce (or up to 1 to 2 tsp, depending on your taste)

1 tbs minced carrot
1 bunch spring onion (washed and sliced)
1/4 cup soaked and drained woodear mushrooms
1/2 cup (about 1/2 bundle of thin vermicelli noodles, equals about a
cup if chopped into 1-2" sections)

PREPARATION

1. Peel and slice all veggies and herbs.
2. In separate bowls soak then drain mushrooms and noodles (soak mushrooms for about 5 min in warm water, then rinse and drain; soak noodles in hot water for about 5 min, then drain in colander), set aside.
3. Peel, de-vien and mince shrimp.
4. Pour all ingredients into a large bowl and mix by and with a fork and fold in eggs & seasonings & 1 tsp light evoo oil. Then add a little salt and pepper and the rest of the ingredients. If mixture looks too watery, add a little potato starch and mix into the mixture. Add a splash of fish sauce (1-2 tsp) and mix well.
5. Choose a pan that is small enough where you can make a thicker quiche/pie (the bigger the pan, the thinner the omelette, I like mine like 3/4” thick or so). Then heat about one tbs oil in pan and swirl around pan until hot and glossy, then pour the egg mixture into pan and cook over medium heat. Lightly fan spatula over the top of the egg mixture so the mixture is nice and level/flat with the pan, then cover with lid on.
6. Cover the pan and cook until egg starts to firm up, lift up the egg with a spatula and peek under until the bottom has turned brown and the top of
the eggs has set some (about 10 min).
7. If necessary add more oil to the pan so eggs don’t stick to pan. Make sure bottom of your eggs do not dry out or get burned.
8. When bottom is browned and top of eggs is set, carefully flip the egg over to set the other side for a few minutes. Add a little more oil when you flip your egg if necessary to not burn eggs. Then flip or slide onto a plate for serving.

(To check doneness the asian way: poke a few holes with your chopsticks and when it feels a little firm when poking the eggs then they are done).

Transfer to a serving plate. Cut into slices/wedges and serve hot.