Ruth Hussey's Steamed Eggs

Ruth Hussey's Steamed Eggs

6 eggs
1 tablespoon soy sauce
1 tablespoon sherry
2 tablespoons chopped mushrooms

Take the eggs and break them into a bowl. Add the soy sauce and the sherry, beat thoroughly, put into a double boiler, and steam until the mixture is nearly congealed. When the egg's are set, add the mushrooms that have been fried previously in oil or bacon fat. The mushrooms are added later to prevent them from sinking to the bottom. Thus the mushroom flavor is more distributed. After the mushrooms are added, cook until hard. It's delicious. Serves 4.