Steamed Egg with Scallops

Name: Steamed Egg with Scallops
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 100g warm water; Some Scallop Silk; Some Haricot vert; Some corn; a little sesame oil

by Junzi Flower Tree

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The eyes are uncomfortable today, I always feel misty, and I took a nap at noon, but the sleeping conditions are always difficult, I can only squint on the back of the chair for a while, and sometimes I wake up with indentations on my hands or arms. , There is also a possibility, that is, maybe I will dream. I don't know. I hope I never scare my colleagues.
Steamed egg is probably one of the most intimate foods. For babies who have just been weaned, mothers will definitely use steamed egg as one of the foods and prepare it for their children.
It’s just that, although it seems very simple, there are many points that need attention to make a tender and creamy custard. A dear sister, sharing all her secrets with me, made me remember the steaming thoroughly. A few basic tips about eggs, naturally, I am very willing to share these with you..."

Ingredients

2 pcs Egg
100g Warm Water
Some Scallop Silk
Some Haricot Vert
Some Corn
a little Sesame Oil

Steamed Egg with Scallops

1. You need to prepare: 2 eggs, 100g warm water, appropriate amount of scallops, appropriate amount of corn, appropriate amount of green beans, appropriate amount of sesame oil

2. Wash the two eggs, knock them into a container, and add 100g of warm water to beat them evenly

3. Large and small bubbles will be formed after full whipping

4. Pour the beaten egg into a suitable bowl and use a small spoon to carefully skim out all bubbles

5. The cleansed egg liquid looks like a mirror. Is there any

6. In a pot under cold water, turn to low heat after SAIC, and steam for 10 minutes

7. Sprinkle the blanched green beans and corn kernels after being out of the pot, add the shredded scallops, and add some sesame oil

Tips:
1 Two eggs are about 100g, so add 100g of warm water, that is, the ratio of egg liquid to water is 1:1. This ratio of egg liquid coagulates well and becomes tender after steaming, but does not contain too much water.
2 The egg liquid is added with warm water, not cold water. If you add milk, try to warm it up in advance
3 Don’t add salt to the egg mixture before steaming. My sister told me that steamed eggs are easy to grow old.
4 In fact, if you add plastic wrap on the surface of the container, the custard will be more tender and smoother. I was lazy and didn’t have a cover. Fortunately, it’s embellished with scallops, etc., and the smoothness of the surface would not be visible, haha