Steamed Eggs with Dried Scallops

Name: Steamed Eggs with Dried Scallops
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 3 eggs, beaten (about 150 ml); 3 to 4 dried scallops; Scallop soaking water plus water, 300 ml total; 1/8 tsp salt; 1 tsp oil

by CookWhatHK0 saved

Steamed Eggs with Dried Scallops steam shredded scallops until fragrant, then fold them through strained egg and steam to a smooth custard.

Steamed Eggs with Dried Scallops

瑤柱蒸水蛋

Ingredients

材料

3 eggs, beaten (about 150 ml)

雞蛋 3 隻，打散（約 150 毫升）

3 to 4 dried scallops

瑤柱 3 至 4 粒

Scallop soaking water plus water, 300 ml total

浸瑤柱水及水共 300 毫升

1/8 tsp salt

鹽 1/8 茶匙

1 tsp oil

油 1 茶匙

Instructions

做法

First soak the dried scallops in water until soft. Tear them into fine shreds by hand. Place in a steaming dish and steam over high heat for about 15 to 20 minutes, until the scallops smell very fragrant. Reserve the soaking water.

先把瑤柱用水浸至軟身，用手撕成幼絲。放入碟中隔水大火蒸約 15 至 20 分鐘，直至聞到濃濃瑤柱香味。浸瑤柱的水留下備用。

Top up the scallop soaking water with more water to make 300 ml. Add the beaten eggs, salt and oil, and mix well. Strain the egg mixture, skim off any foam, and pour into a dish. Sprinkle 1/3 of the scallop shreds into the egg. Cover the dish with foil. Steam over water for about 12 minutes. Every 4 minutes, lift the lid slightly to let steam escape. On the third time you open the lid, remove the foil and carefully spread the remaining scallop shreds on top. Cover again and steam for 5 more minutes. Turn off the heat and leave covered for 5 minutes. Done.

浸瑤柱的水另加水至 300 毫升，加入蛋汁、鹽、油拌勻。蛋汁過篩去泡，倒進碟中。灑下 1/3 瑤柱絲於蛋汁中，碟面蓋上鋁箔紙。隔水蒸約 12 分鐘，每隔 4 分鐘打開鑊蓋些少讓蒸氣溜走。第三次打開鑊蓋時拿走鋁箔紙，小心鋪上其餘瑤柱絲，蓋上鑊蓋再蒸 5 分鐘。熄火焗 5 分鐘，即成。