Steamed Egg Custard with Dried Scallops
Here’s the silky smooth steamed egg custard with dried scallops. The egg surface is perfectly smooth as a mirror, with no tiny bubbles or condensed steam water.
Soaking dried scallops used to be so time-consuming, but I recently learned a quick method to soften them, and I’m sharing it with you all today.
Ingredients
eggs
3
dried scallops
2
chopped scallion
to taste
Instructions
1
Step 1
Soak the dried scallops in a small bowl of warm water, cover the bowl with a small dish (it will boil during heating to prevent splashing) and microwave for 40 seconds. If the scallops are smaller, add a few more pieces.
2
Step 2
After removing from the microwave, the scallops have absorbed plenty of water and softened considerably.
3
Step 3
You can easily break them apart with chopsticks.
4
Step 4
Crack three eggs, add a pinch of salt, and beat well.
5
Step 5
Strain the egg mixture for a smoother, more tender texture.
6
Step 6
Discard the foam and any unbroken egg whites left behind in the strainer.
7
Step 7
Place the dried scallops in a steaming dish. The ratio of egg to water is 1:2, and the water used to soak the scallops counts as part of the '2'.
8
Step 8
Cover with plastic wrap and begin steaming. Fill a large pot with boiling water and steam for 10 minutes over medium heat. Turn off the heat, let it rest for 3 minutes, then open the lid and remove.
9
Step 9
The surface of the steamed egg is flat and smooth, with no small bubbles or droplets of condensation.
10
Step 10
Heat a little oil, add 1/2 tsp of sugar, light soy sauce to taste, and chopped scallion. Stir well and pour over the steamed egg.
11
Step 11
Time for photos. The strands of dried scallop sink to the bottom and cannot be seen in the picture, but you can taste them 😊.
12
Step 12
Time to eat.
