Sea Urchin Steamed Egg
1.
Handle sea urchins. If you want to steam it in the original shell, start with the middle mouth on the flat side. If you want to steam it in a bowl, start from the middle of the bulging side and carefully pry it open with kitchen scissors
2.
While prying, use scissors to scrape the "mesangium" between the inner wall and the sea urchin meat, and peel the outer shell to the extent that the five petals of the sea urchin meat are separated from the inner wall. If you start from the bulging side, the flesh of the sea urchin is on the top and the intestines on the bottom.
3.
Turned the sea urchin meat over and clasped it in the other hand, pulling off the intestines. The cut look. At the same time, rinse the inside of the shell and set aside.
4.
Beat the eggs, add milk (or water), salt, a few drops of steamed fish soy sauce and stir well, then sift
5.
Pour the beaten egg liquid into the shell and fill it in seven minutes. Add the sea urchin meat and put it in the steamer. After the water boils, steam on high heat for 5-8 minutes, and the egg liquid will be 80% solidified.
Tips:
1. When cleaning the intestines, try to be careful not to tear them. In case they are torn, most of them are undigested seaweed fragments. Use a small spoon to remove them or rinse with a thin stream of water.
2. There are also sea urchins that are eaten raw, but I can’t accept them. In fact, they will not lose the umami taste at all if they are cooked.
3. Don't steam the custard, it will become hard if it loses too much water
