Sea Urchin Steamed Egg

Name: Sea Urchin Steamed Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: a small piece ginger; 60g Sea urchin; 2 egg; The amount of four egg liquid Cool white open; a little salt; a little Steamed Fish Soy Sauce; Some sesame oil

by Cocoa Kitchen

4.8 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

In addition to making sashimi, sushi, and fried rice, fresh sea urchins are also deliciously steamed with eggs. One method is to first steam the eggs to six mature, then spread the sea urchin on the egg noodles and steam for a few minutes. My method is rather lazy, and all are steamed together in a dish, so that the eggs are tender and smooth, but the sea urchins are old. I will compare the way of putting sea urchins next time. No matter what, sea urchins are still very delicious, and different methods will have different tastes. "

Ingredients

a small piece Ginger

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60g Sea Urchin
2 Egg

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The amount of four egg liquid Cool White Open
a little Salt

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a little Steamed Fish Soy Sauce
Some Sesame Oil

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Sea Urchin Steamed Egg

1. Thaw the sea urchin in advance, wash and peel the ginger into slices.

2. Beat two eggs into a dish, add a little salt and beat until foamy.

3. Add cool boiled water and continue to stir, it's best to leave it for about 3-5 minutes. The amount of cold boiled water is the amount of four egg liquids. In fact, it is best to use warm water, if not, you can also use cold water. Be sure not to use uncooked water or hot water, so that when the water rushes into the egg liquid, it will turn into egg drop.

4. Put the sea urchin in the beaten egg liquid and spread it evenly in the dish. The sea urchin was submerged in the egg liquid and disappeared.

5. This time I used a rice cooker to steam the eggs. I estimated that it would be steamed in the rice cooker halfway through the cooking time. Or you can use a steamer to steam. The specific method is to boil the water in the pot and put in the whipped egg liquid. Leave a small gap in the pot cover. Don't cover it too tightly, otherwise the steamed eggs will always have pores and affect the sale. Phase and taste. Steam on low heat for about 10-15 minutes, so that the steamed eggs have a delicate and smooth texture.

6. Put a few drops of sesame oil and some steamed fish soy sauce on the steamed eggs.

Tips:
1. The amount of cold boiled water is the amount of four egg liquids. In fact, it is best to use warm water, if not, you can also use cold water. Be sure not to use uncooked water or hot water, so that when the water rushes into the egg liquid, it will turn into egg drop.
2. You can use a steamer to steam the egg liquid. The specific method is to add the whipped egg liquid after the water in the pot is boiled. Leave a small gap in the lid. Don't cover it too tightly, otherwise the steamed eggs will always have pores. Affect the appearance and taste. Steam on low heat for about 10-15 minutes, so that the steamed eggs have a delicate and smooth texture.