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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.





Steam egg with Scallops  ~    干贝蒸水蛋

Ingredients
  • 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
Method
  1. Wash and soak the dried scallops with 50 ml boiled and cooled water.
  2. Beat the eggs with a fork in a measuring cup, add in 100 ml boiled and cooled water, mix well.
  3. Add in the 50 ml water from the dried scallops.
  4. Add in 1/8 tsp seasalt, mix well.
  5. Strain the egg mixture onto a plate, mix in the shredded scallops.
  6. Pour onto a dish and scoop out the foam.
  7. Prepare a steamer with boiling water, once water is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
  8. Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins, then every 3 mins.
  9. Lightly jiggle the plate and if the centre is wobbly, then it is done.
  10. Turn off heat and remove the plate.  Garnish with some garlic oil, a dash of pepper and chopped spring onions.
  11. Serve.

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