Furong Bird's Nest (Lotus Egg with Bird's Nest)

Name: Furong Bird's Nest (Lotus Egg with Bird's Nest)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 30 g Premium grade bird's nest (soaked in boiling water, feathers removed, steamed until soft); 3 Egg whites (beaten, seasoned, steamed until cooked); 1700 g Consommé (150 g mixed with egg whites, 400 g to rinse the bird's nest, remainder brought to a boil); 30 g Lean ham, julienned (for floral pattern); 50 g Egg sheet, julienned (sprinkled on the bird's nest); 40 g Loofah skin, julienned (for floral pattern); 2 g Sichuan salt; 1 g MSG; 1 g White pepper; 10 g Rendered pork fat (to grease the soup spoon)

A premium soup dish for elegant banquets: egg whites steamed into delicate "furong" blossoms, served with rehydrated bird's nest. Tender in texture and mellow in flavor, prized as a nourishing, complexion-brightening delicacy.

35 min

Easy

0 favorites

Furong Bird's Nest (Lotus Egg with Bird's Nest)

Ingredients

Premium grade bird's nest (soaked in boiling water, feathers removed, steamed until soft) 30 g

Egg whites (beaten, seasoned, steamed until cooked) 3

Consommé (150 g mixed with egg whites, 400 g to rinse the bird's nest, remainder brought to a boil) 1700 g

Lean ham, julienned (for floral pattern) 30 g

Egg sheet, julienned (sprinkled on the bird's nest) 50 g

Loofah skin, julienned (for floral pattern) 40 g

Sichuan salt 2 g

MSG 1 g

White pepper 1 g

Rendered pork fat (to grease the soup spoon) 10 g

Instructions

Steam the Lotus Egg

Whisk the egg whites together with the seasonings and consommé until evenly combined. Ladle the mixture into soup spoons that have been lightly coated with rendered pork fat, then steam until just set. Arrange the julienned ham and loofah strips into an orchid pattern on top of the steamed egg whites, and steam for one more minute.

Prepare the Bird's Nest

Soak the bird's nest until fully plumped, then carefully remove any remaining feathers. Arrange the cleaned nest in a bowl and steam until soft. Transfer the bird's nest to a shallow soup plate and rinse it twice with the warm consommé. Sprinkle the julienned egg sheet and ham strips decoratively, pour over the remaining boiling consommé, and arrange the lotus egg pieces around the edge to complete the dish.