瑤柱蒸水蛋

Name: 瑤柱蒸水蛋
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 雞蛋 3 隻，打散（約 150 毫升）; 瑤柱 3 至 4 粒; 浸瑤柱水及水 共 300 毫升; 鹽 1/8 茶匙; 油 1 茶匙

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瑤柱蒸水蛋先蒸香瑤柱絲，再拌入過篩蛋液，隔水蒸成滑嫩水蛋，瑤柱鮮味濃郁。

瑤柱蒸水蛋

Steamed Eggs with Dried Scallops

材料

Ingredients

雞蛋 3 隻，打散（約 150 毫升）

3 eggs, beaten (about 150 ml)

瑤柱 3 至 4 粒

3 to 4 dried scallops

浸瑤柱水及水共 300 毫升

Scallop soaking water plus water, 300 ml total

鹽 1/8 茶匙

1/8 tsp salt

油 1 茶匙

1 tsp oil

做法

Instructions

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。

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.

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。

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.