Baked Oyster Egg Yolk
A historic famous dish from Yantai, Shandong, this recipe mixes fresh oyster meat with beaten egg, then bakes the combined mixture. The finished dish boasts a bright golden hue, with a soft, fluffy, fragrant and tender texture.
Ingredients
fresh oyster meat
400 g
MSG
2 g
Sichuan pepper water
6 g
scallion-ginger juice
8 g
egg yolk
150 g
cooked pork lard
25 g
fine salt
5 g
fine flour
50 g
egg white
75 g
sesame oil
4 g
Instructions
1
Step 1
Pick over the oyster meat to remove any shell fragments and rinse clean. Marinate with fine salt, MSG, Sichuan pepper water, and scallion-ginger juice. Stir the egg yolks together with the fine flour until smooth. Beat the egg whites into a frothy foam, fold them into the egg yolk mixture, then add fine salt, MSG, scallion-ginger juice, sesame oil, and the oyster meat, and mix everything together until evenly combined.
2
Step 2
Wipe a square baking pan clean and evenly coat it with a thin layer of cooked pork lard, then pour in the egg-and-oyster mixture. Set the oven to 180°C–190°C, place the pan inside, and maintain a constant temperature, baking until the surface turns golden yellow. Once cooked through, remove from the oven. Cut into diamond-shaped pieces with a knife and arrange them neatly on a serving plate.
