Sipo Eggs with Cream of Mushroom Recipe: Celery-Crusted Clouds Over Velvety Sauce

This sipo egg recipe with cream of mushroom brings a taste of Filipino comfort food to your breakfast table, blending steamed rice in banana leaves with fluffy eggs and a rich, velvety sauce.

The secret lies in the celery crust that transforms ordinary eggs into delicate, cloud-like bites—crisp on the outside, tender within—paired with a creamy mushroom sauce that adds depth to every spoonful.

I’ve perfected this dish over years of testing, ensuring the sipo’s fragrant aroma and the sauce’s umami richness come together seamlessly.

The preparation starts with the sipo, where fragrant rice is steamed in banana leaves, absorbing their natural sweetness and creating a delicate, aromatic base. Meanwhile, the eggs are cooked to perfection—either poached or scrambled—with a celery crust that adds a subtle crunch and freshness.

The cream of mushroom sauce, made from scratch, simmers until thick and velvety, balancing earthy mushrooms with a touch of creaminess that complements the dish beautifully.

What makes this recipe special is how the components come together on the plate: tender sipo, soft eggs with crispy crusts, and a generous drizzle of mushroom sauce.

The flavors are harmonious yet distinct, with the sipo’s subtle sweetness, the eggs’ delicate texture, and the sauce’s rich umami creating a satisfying balance. This dish isn’t just a meal—it’s an experience that transports you to the Philippines with every bite.

Serve with optional sides like pickled atchara or sautéed vegetables to round out the meal, and you’ll have a breakfast or brunch that’s both elegant and comforting. The recipe is designed to be approachable yet authentic, ensuring you capture the essence of Filipino cuisine without missing a step.

Let’s get started on creating this delicious dish!

Ingredients for sipo egg recipe with cream of mushroom

Fragrant rice, banana leaves, and velvety mushrooms—this Filipino breakfast brings comfort to your morning table.

The sipo starts with jasmine rice—long-grain holds up best to steaming. Banana leaves are key for that authentic aroma, but if you can't find them, parchment paper works in a pinch (just add a splash of coconut milk to mimic the flavor). For the eggs, room temperature is crucial—they cook more evenly. I grab my eggs from local farms when I can, but store-bought works fine. The celery and onion combo for the crust is non-negotiable—it's what gives those eggs their signature crunch. Chop the celery extra fine so it blends right into the egg mixture without chunks.

No banana leaves? Parchment paper is your best bet, but add 1 tsp coconut milk to the rice water for that banana leaf flavor. For the mushrooms, cremini adds earthiness while white mushrooms keep it classic. Pre-sliced mushrooms from the store are fine, but fresh ones taste better. The sauce gets its richness from heavy cream—don't skimp here. If you're avoiding dairy, coconut cream works surprisingly well (just reduce the broth slightly). For the celery crust, blend it smooth—no visible pieces. And if you're short on time, pre-chopped celery mixes from the grocery store save minutes without sacrificing flavor.

The sipo keeps best 2-3 days in the fridge, wrapped tightly in plastic. The mushroom sauce reheats beautifully—just warm it gently on the stove, stirring to avoid lumps. Portion the eggs into small containers for easy grab-and-go breakfasts. The whole dish comes together best the day you make it, but the sauce alone freezes for up to 3 months. Pro tip: Double the sauce if you're feeding a crowd—it's the star of this dish and always disappears first.

Step-by-step instructions for sipo eggs with cream of mushroom

Let's create these delicate egg clouds with a rich mushroom sauce—simple steps for restaurant-quality results.

First, finely chop the 3 whole celery stalks and 1 whole white onion into a paste using a food processor. You want a smooth, almost liquid consistency—this will form the signature crust. In a bowl, gently whisk together the 6 whole large eggs until just combined, then fold in the celery-onion mixture. Season with 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp soy sauce. The mixture should be smooth but slightly thick—this ensures the eggs hold their shape when steamed.

Here's the thing—don't overmix. Just combine until everything is evenly distributed. The eggs should still have some texture, almost like a thick custard. Cover the bowl and let it rest at room temperature for 15 minutes while you prepare the banana leaves. This resting period helps the eggs come together better and prevents cracking during steaming.

Cut each of the 4 whole banana leaves into 4-inch squares. The leaves should be large enough to wrap around your egg mixture. Heat a steamer over medium-high heat until it's producing steady steam—you should see a gentle cloud of vapor rising. Line the steamer basket with the banana leaf squares, making sure they don't overlap.

Using a small ladle or spoon, carefully divide the egg mixture evenly among the banana leaves. You'll have about 4 portions—each should be roughly 2 tablespoons of mixture. Fold the banana leaves over the egg mixture to create little packets, sealing them tightly. This creates a natural steam chamber that keeps the eggs moist and prevents them from breaking apart. Steam for 8-10 minutes until the eggs are just set but still slightly jiggly in the center.

While the eggs steam, melt 2 tbsp butter in a saucepan over medium heat. Add the 8 oz sliced mushrooms and cook until they release their moisture and begin to soften—about 5-6 minutes. Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant. Here's where it gets good—sprinkle in the 1 tbsp all-purpose flour and stir constantly for 1 minute to remove any raw flour taste.

Pour in the 1 cup chicken broth and 0.5 cup heavy cream, then add 1 tbsp soy sauce and 0.5 tsp sugar. Bring to a gentle simmer and let it cook uncovered for 8-10 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed. The sauce should be rich but not heavy—it should coat the eggs beautifully without overwhelming them.

Once the eggs are steamed, carefully open the banana leaf packets and transfer the eggs to a serving plate. The eggs should be tender with a delicate, almost custard-like texture—think of them as soft, fluffy clouds. Pour the warm cream of mushroom sauce over the eggs, allowing it to cascade beautifully around them. The contrast between the light, airy eggs and the velvety sauce is what makes this dish special.

For presentation, you can garnish with additional finely chopped celery or a sprinkle of black pepper. Serve immediately with 1.5 cups of steamed jasmine rice on the side. The rice soaks up the extra sauce, creating the perfect balance of textures and flavors in every bite. This dish is all about harmony—delicate eggs with a rich, savory sauce that complements rather than overpowers.

Essential equipment for sipo egg recipe with cream of mushroom

Steamer Essentials

You’ll need a bamboo or stainless steel steamer—I swear by my OXO Good Grips steamer basket for even heat distribution. The basket should fit snugly over a pot filled with 2-3 inches of water (no more, or your eggs will steam instead of cook).

If you don’t have a steamer, a colander over a pot works in a pinch, but it’s trickier to control the steam. For banana leaves, fresh is best, but frozen leaves (found in Asian grocery stores) work too—just thaw them first. 🌿

Banana Leaf Prep Tools

Grab a sharp chef’s knife and cutting board to trim the leaves into 4-inch squares. A pair of kitchen shears speeds up the process if you’re making multiple servings. For sealing the packets, I use damp paper towels to press the edges gently—this creates an airtight seal without sticking.

If you’re short on time, parchment paper is a backup, but it lacks the authentic aroma. 🍃

Sauce-Making Gear

The cream of mushroom sauce requires a medium-sized saucepan (I use All-Clad Stainless Steel) for even heating. A wooden spoon prevents scratching, and a fine-mesh strainer helps if you prefer a smoother sauce.

For thickening, 1 tbsp all-purpose flour is key—whisk it into a paste with a splash of cold water first to avoid lumps. A small whisk or rubber spatula keeps the sauce from sticking to the pan. 🥄

Egg Mixing Tools

Blend the celery and onion into a paste using a food processor (like my Ninja BN601) or a mortar and pestle for a rustic touch. A whisk or rubber spatula is perfect for folding the mixture into the eggs—don’t overmix, or the eggs will turn tough.

For portioning, a small ladle or cookie scoop ensures even distribution. A fine-mesh sieve helps strain any lumps if needed. 🥚

Serving Presentation

Plate the eggs on a white or neutral ceramic dish to highlight their delicate texture. A small ladle or spoon lets you drizzle the sauce artistically. For garnish, freshly chopped celery or black pepper adds a pop of color.

If you’re serving with jasmine rice, use a rice paddle to shape it neatly. A serving spoon helps guests scoop up the sauce and eggs together. 🍽️

Frequently asked questions