Silky Steamed Egg with Dried Scallops
A steamed egg custard variant enhanced with dried scallops for extra umami.
Ingredients
dried scallops
30 g (about 1 oz)
water for soaking the dried scallops
1/2 cup
Shaoxing cooking wine
2 tsp
sugar
1/2 tsp
ginger
2 slices
large eggs
3
water
1.25 cup
salt
1/2 tsp
light soy sauce
to taste
sesame oil
to taste
aluminum foil
to taste
Instructions
1
Preparation
-
In a 1/2-liter glass measuring cup, soak the dried scallops in 0.5 cup of water, then add the wine, sugar, and ginger slices. Cover with plastic wrap. Heat on high for 1 minute 30 seconds, then heat on low (30% power) for another 5 minutes. Tear the scallops into shreds and discard the ginger slices.
-
In a large bowl, beat the eggs with chopsticks, taking care not to create too much foam. Add the hot scallop soaking liquid and beat until evenly combined.
-
Prepare aluminum foil as directed in the main recipe for 'Steamed Egg.' Heat the water on high for 1 minute 30 seconds, then add the salt. Add the hot water to the beaten eggs using the method from 'Steamed Egg.'
-
Arrange the shredded scallops on the bottom of a round dish, using the dish size specified in the main recipe. Pour the egg mixture through a fine-mesh sieve into the dish, then cover with aluminum foil, dull side out.
2
Method
Place the dish in the center of a microwave turntable. Cook on low (30% power) for 8 minutes, then cook on slow heat (10% power) for another 8 minutes. The center of the egg will still be slightly unset at this point; let it stand for about 5 minutes, until fully set. Drizzle with sesame oil and light soy sauce, and serve.
