Cantonese Comfort Food - Water Steamed Eggs
This home-style comfort food classic takes just 5 ingredients. Make a silky smooth egg custard with a clean, savoury taste that goes great with white rice.
Servings: 2
Ingredients
- 2 large eggs
- 20 g dried scallops
- 20 g dried shrimp
- About 150ml water or 1.5 times the volume of the eggs
- Salt to taste
Instructions
- Give the dried scallops and shrimp a quick rinse, then soak in fresh water in the fridge overnight (alternatively, steep in boiling water for 30 minutes)
- Set a shallow dish on a steaming rack over water. Tease apart the fibers of the dried scallop. Lay the dried seafood on the bottom of a shallow dish.
- Bring water to a boil. In the meantime, beat two eggs with the shrimp and scallop water. Add extra water if needed, to double the volume of the eggs.
- Pour the egg mixture through a fine meshed strainer, then pour the strained egg mixture into the dish over the dried seafood.
- Cover and steam on high heat for 30 seconds, or until the egg mixture changes colour to a pale yellow. Keep the lid on, shut off the heat, and leave it alone for 10 minutes.
- Serve immediately afterwards.