Home dish
by CookWhatHK0 saved
Mirror-Smooth Steamed Egg blends eggs with 1.5 parts water and chicken powder, strains and steams it silky, then tops it with prawns and edamame.
Beat the eggs, combine with the water, add salt and chicken powder and mix well.
將三顆雞蛋打散，再加入份量為雞蛋體積1.5倍的清水，再放入適量的鹽和雞粉，拌勻。
Strain the beaten egg mixture and pour into the serving dish. (There will still be bubbles after straining — skim them off with a spoon or tap the dish gently on the counter.)
將攪拌好的蛋液過濾，再倒入最終要盛裝蒸蛋的容器中。（即使過濾後，蛋液表面可能仍有氣泡，此時可以用湯匙輕輕撇除，或者將容器在桌面上輕敲幾下，幫助氣泡浮出並消除。）
Put 1 cup of water in the outer pot of the rice cooker. Cover the serving dish with a plate slightly larger than the rim, or wrap with foil — the key is to prevent condensed water from dripping in.
在電鍋的外鍋中加入一杯水。用一個比盛蛋容器口徑更大的盤子將容器蓋住，或者使用錫箔紙將其緊密包覆起來。這樣做的主要目的是為了避免蒸煮過程中，鍋蓋上凝結的水滴落入蛋液中。
In a separate pot, blanch the prawns and edamame in boiling water until about 90% cooked.
另外準備一鍋滾水，將去殼蝦仁和毛豆放入燙煮至九分熟。
When the rice cooker finishes its cycle, place the prawns and edamame on top of the egg surface, cover again and let sit for about 3 minutes.
當電鍋開關跳起後，迅速將燙好的蝦仁和毛豆擺放在蒸蛋表面。再次蓋上鍋蓋，利用餘溫繼續燜約3分鐘左右，即可取出享用。 【小撇步】 要做出蒸蛋，其口感應該是滑順細緻、沒有孔洞，質地軟嫩，並帶有濃郁的蛋香而非蛋腥味，同時富有鮮味。雞蛋與水的比例大約是1:1.5，水量越多，蒸蛋的口感會越加軟嫩。蛋液過濾以及避免蒸煮過程中水滴滴入，是製作成功蒸蛋的兩個關鍵步驟。
