Steam egg with Scallops ~ 干贝蒸水蛋
Smooth and soft steamed egg is easy to prepare with a few ingredients yet it delivers an appetising look and delightful flavour. But it does require a bit of attention and tips to ensure good result. The ratio is 1 egg to 1.5 boiled and cooled water. This dish has long become a hit with children as well as the young and old.
- 2 eggs around 100 gm
- 10 gm dried scallops, dehydrated and shredded
- 150 ml boiled and cooled water
- 1/8 tsp sea salt
- Garlic oil
- Spring onions to garnish
- Wash and soak the dried scallops with 50 ml boiled and cooled water.
- Beat the eggs with a fork in a measuring cup, add in 100 ml boiled and cooled water, mix well.
- Add in the 50 ml water from the dried scallops.
- Add in 1/8 tsp seasalt, mix well.
- Strain the egg mixture onto a plate, mix in the shredded scallops.
- Pour onto a dish and scoop out the foam.
- Prepare a steamer with boiling water, once water is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
- Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins, then every 3 mins.
- Lightly jiggle the plate and if the centre is wobbly, then it is done.
- Turn off heat and remove the plate. Garnish with some garlic oil, a dash of pepper and chopped spring onions.
- Serve.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2026/02/steam-egg-with-scallops.html
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