- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serving: 4 People
- Calories: 865 kcal
- Carbohydrate Content: 24.98 g
- Cholesterol Content: 1905 mg
- Fat Content: 57.79 g
- Fiber Content: 2.1 g
- Protein Content: 58.76 g
- Saturated Fat Content: 18.313 g
- Serving Size: 1
- Sodium Content: 3529 mg
- Sugar Content: 4.67 g
- Trans Fat Content: 0.018 g
Steamed Egg with Scallops and Caviar
Steamed Egg with Scallops and Caviar, is an excellent dish of the steamed egg to me with containing seafood and other ingredients. I also loved steamed eggs without using any seafood by merely adding water or using stock, which is popular nowadays.
My only demand it in a smooth texture, appearing more or less like a piece of silken tofu. I simply do it with an appropriate mix of heat and timing. My experience is both medium and low heat can do more or less the same. But the difference is, cooking on higher heat requires exact timing in which egg will quickly be prepared and end up with a honeycomb texture. In here I have used ingredients like egg, Chinese chives, ginger, shiitake mushroom, sesame oil and bay scallops and spiced up with little soy sauce. So guys, if you are fond of Chinese recipes, here is the best start for your experience.
Ingredients of Steamed Egg with Scallops and Caviar Recipe
- Eggs - 10
- Peeled and freshly grated ginger - 1 Tablespoon
- Finely chopped Chinese chives - 2 Tablespoons
- Shiitake mushrooms - 2
- Toasted sesame oil - 2 Teaspoons
- Light soy sauce - 2 Teaspoons
- Toasted nori seaweed shreds - 1 Teaspoon
- Salt - 1 Teaspoon
- Black pepper powder - 1 Teaspoon
- Bay scallops - 8
- Salmon roe for garnishing - 4 Teaspoons
- Finely chopped fresh Chinese chives for garnishing - 1 Tablespoon
How to Make Steamed Egg with Scallops and Caviar
Step 1: Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl.
Step 2: Place one scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles.
Step 3: Fill the wok halfway with water and bring to a simmer over HIGH heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water.
Step 4: Steam for 10-12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center. It should come out clean.
Step 5: Spoon ½ teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.