Steamed Egg with White Shell

Steamed Egg with White Shell

1. Buy fresh white scallops, wash them, and blanch them in hot water.

2. The white shells after blanching are also cleaned of impurities by the way.

3. Beat two eggs into egg liquid.

4. Add cold water to the egg mixture at a ratio of 1:1.

5. Stir the water and egg mixture well.

6. Pour it into a flat-bottomed dish and arrange the blanched white shells.

7. Put it in a rice cooker with freshly cooked rice for about 6 minutes. Because the rice cooker is a very airtight container, there is no need to worry that the steamed eggs will not cook.

8. Take it out after about 6 minutes. The white shellfish steamed egg with the tenderness is just right. Add some sesame oil and steamed fish soy sauce. It is delicious and tender.

Tips:

To steam tender and smooth water eggs, temperature and time control is very important. You can use the rice cooker to cook the rice and then simmer for 10 minutes at this temperature, use steam to simmer the egg liquid, and the tenderness of the steamed egg will be 100% successful.