Gourmet Mini Egg Burger

A delightful miniature egg burger featuring layered mushroom rings, savory ham, fresh lettuce, and sesame-infused batter, served with a tangy chili drizzle.

Ingredients

• 1 whole Changbaishan mushroom
• 1 whole fresh egg
• 20 g ham
• 30 g purple onion
• 2 sprigs scallion
• 4 leaves fresh green lettuce
• 2 drops light soy sauce
• 10 ml cooking oil
• 40 g batter
• 1 tsp white sesame seeds
• 1 tbsp chili sauce

Instructions

1. 1Trim the mushroom stem

   

   Hold the Changbaishan mushroom securely and use a rotary tool to carefully cut and remove the bottom part of the stem.

   Tip: Keep a steady hand while using the rotary tool to ensure a clean cut.
2. 2Cut a hollow tube in the mushroom

   

   Take a metal circular mold and press it into the center of the mushroom cap to extract a hollow tube section.

   Tip: Push the mold straight down evenly to get a clean cylindrical piece.
3. 3Pierce the eggshell

   

   Carefully hold a fresh egg and use a pointed tool, such as a specialty cutter or clean needle, to make a small opening at the very top. Work gently to ensure the surrounding shell remains completely intact for the next step.

   Tip: Supporting the egg in a small stand or cup will keep it steady and prevent accidental cracking while you apply pressure.
4. 4Extract the egg liquid

   

   Insert a clean, food-grade syringe into the small hole created in the eggshell. Slowly pull the plunger up to extract the raw yolk and egg white, preparing the liquid for precise application later.

   Tip: Keep the syringe tip submerged in the liquid inside the egg to avoid drawing in air bubbles.
5. 5Oil the pan

   

   Pour a small amount of oil onto a black non-stick pan and use a silicone brush to spread it evenly across the surface.

   Tip: Ensure a thin, even coat of oil to prevent sticking during cooking.
6. 6Fill the mushroom ring

   

   Place the hollowed-out mushroom ring into a lightly oiled, preheated pan. Use a syringe or precise applicator to squeeze a small amount of the extracted egg liquid directly into the open center of the ring.

   Tip: Add the liquid slowly so it doesnt overflow the edges of your carefully cut mushroom mold.
7. 7Arrange scallion pieces

   

   Using a pair of tweezers, carefully place small, neatly cut pieces of scallion on top of the egg liquid inside the mushroom ring to create a pattern.

   Tip: Use tweezers for precise placement to keep the design neat and centered.
8. 8Add diced fillings

   

   Add finely diced ham, onions, and mushrooms into the ring using a spoon and tweezers to increase variety and flavor depth.

   Tip: Keep the pieces small and evenly distributed so they cook uniformly.
9. 9Season with soy sauce

   

   Once the chopped ingredients are neatly layered inside the ring, carefully add a couple of drops of light soy sauce over the top. This gentle seasoning enhances the savory flavor of the mushrooms and ham without overpowering the delicate bite.

   Tip: Using a dropper for the soy sauce ensures perfect portion control, preventing the small dish from becoming overly salty.
10. 10Fry side onion slices

    

    Arrange small rectangular slices of purple onion in the pan next to the mushroom and fry them briefly to prepare the side garnish.

    Tip: Keep the heat medium-low to prevent the thin onion slices from burning too quickly.
11. 11Cut ingredient blocks evenly

    

    Using a knife guided by a metal ruler under a laser line, cut square bread or ingredient blocks precisely into the required size.

    Tip: Ensure the ruler is held firmly to prevent slipping during the cut.
12. 12Squeeze egg into square mold

    

    Place a square metal mold into the pan and squeeze egg liquid into it, preparing the base layer for the next construction step.

    Tip: Squeeze evenly to ensure the base has a uniform thickness across the square.
13. 13Arrange fried ham in square mold

    

    Place the pre-fried ham pieces neatly into the four corners of the square mold containing the egg layer.

    Tip: Position them accurately in the corners for structural balance and visual appeal.
14. 14Cover the mushroom with egg layer

    

    Squeeze more egg liquid into the mold to cover the previously cooked mushroom piece, allowing them to fuse together upon heating.

    Tip: Ensure the egg liquid fills the gaps around the mushroom for an even seal.
15. 15Form the sesame bread block

    

    Squeeze batter mixed with white sesame seeds into the square mold to create the top bread component of the miniature burger.

    Tip: Distribute the sesame seeds evenly in the batter for a realistic bun texture.
16. 16Assemble the lettuce base

    

    Place fresh green lettuce pieces around the cooked square base on a white plate to start building the miniature burger.

    Tip: Use fresh, crisp lettuce leaves to maintain good texture contrast.
17. 17Stack the burger layers

    

    Sequentially stack the cooked egg, ham, mushroom, and onion layers onto the lettuce base using tweezers for precision.

    Tip: Stack each layer carefully to keep the miniature burger aligned and stable.

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Frequently Asked Questions