Name: Steamed Egg with Golden Shrimp XO Sauce
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 2 eggs (about 80 ml each); 120 ml water (1.5 times the volume of egg); 2 shiitake mushrooms, diced; 2 tsp golden shrimp XO sauce; 1/4 tsp umami seasoning; Pepper, a small amount (optional)

Steamed Egg with Golden Shrimp XO Sauce

by CookWhatHK0 saved

Steamed egg custard with diced shiitake and golden shrimp XO sauce, strained smooth and gently steamed, finished with extra XO on top.

Steamed Egg with Golden Shrimp XO Sauce

黃金蝦XO醬蒸蛋

Ingredients

材料

2 eggs (about 80 ml each)

雞蛋：2顆（每顆約80毫升）

120 ml water (1.5 times the volume of egg)

RO水：120毫升（約為蛋液份量的1.5倍）

2 shiitake mushrooms, diced

香菇：2朵（請切成小丁備用）

2 tsp golden shrimp XO sauce

黃金蝦XO醬：2茶匙

1/4 tsp umami seasoning

原味鮮味炒手：1/4茶匙

Pepper, a small amount (optional)

胡椒粉：少許（可依個人喜好添加）

Instructions

做法

Wash and dry the eggs. Crack into a bowl, add water and pepper, and stir to combine.

將雞蛋清洗乾淨並擦乾，接著打入一個碗中。然後加入RO水和少許胡椒粉（如果使用），拌勻。

Strain the egg mixture through a sieve to remove the chalaza and any bubbles.

為了確保蒸蛋口感滑嫩，請將攪拌好的蛋液過篩，以去除蛋筋和表面的泡沫。

Add the diced shiitake mushrooms, 1 tsp of XO sauce, and umami seasoning. Stir to combine.

將切好的香菇丁、1茶匙黃金蝦XO醬以及鮮味炒手調味料加入蛋液中，再次充分混合均勻。

Bring water to a boil, then reduce to the lowest heat. Place the bowl of egg mixture in the pot and cover. Steam on very low heat for 8 minutes, then turn off the heat and rest for 5 minutes.

在蒸鍋中將水煮沸後，轉為小火。小心地將裝有蛋液的碗放入鍋中，蓋上鍋蓋。以小火蒸約8分鐘後，關閉爐火，讓蒸蛋在鍋中繼續燜5分鐘。

Remove from the pot and add another 1 tsp of XO sauce on top before serving.

蒸好取出後，您可以在蒸蛋表面再淋上剩下的1茶匙黃金蝦XO醬，即可美味享用。【小撇步】 - 蒸蛋時務必使用小火蒸8分鐘，並在關火後繼續燜5分鐘，這樣能確保蒸蛋擁有嫩滑的口感。 - 黃金蝦XO醬的主要作用是增添風味，因此只需少量即可達到提味的效果。