Steamed Eggs with Spinach and Scallops

Name: Steamed Eggs with Spinach and Scallops
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Spinach juice; 2 capsules Dried scallops; 1 piece egg; A few drops Steamed Fish Soy Sauce; 2 drops sesame oil

by Black cat sheriff kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

If you want to steam tender and smooth water eggs, you must master the following points:
1. The ratio of egg to water is about 1:1.5-1:2, depending on the size of the egg.
2. Slowly add cold boiled water to the egg mixture and stir well, stirring clockwise until fine bubbles are formed.
3. Filter the mixed egg liquid with a mesh sieve.
4. Cover the steamed egg bowl with plastic wrap/dishes to prevent water vapor from dripping on the steamed egg surface.
5. Use the steam and residual temperature of the water in the rice cooker to quickly put the bowl into the bowl, close the lid of the rice cooker, turn off the power, and simmer for 5-6 minutes.
6. Two drops of sesame oil and a few drops of steamed fish and soy sauce glaze, and scallops are fresh.
This trick is to use the remaining temperature of the rice cooker to steam eggs. You can also cook rice in the same way on weekdays. When the display shows that there are 3 minutes to complete the cooking process, put the adjusted egg bowl into the rice In the pot, the rice is cooked and the water egg is also steamed. If you master the above points, you can successfully steam the tender and smooth water egg. "

Ingredients

Some Spinach Juice
2 capsules Dried Scallops
1 piece Egg
A few drops Steamed Fish Soy Sauce
2 drops Sesame Oil

Steamed Eggs with Spinach and Scallops

1. The spinach juice is squeezed out in advance, and the scallops are soaked softly.

Steamed Eggs with Spinach and Scallops recipe

2. Slowly pour the spinach juice into the egg bowl, pour it and stir to scatter the egg yolks.

3. Whisk the spinach juice and egg mixture.

4. The egg mixture after mixing thoroughly.

5. Crush the scallops into silk and spread them on the bottom of the bowl.

6. The egg liquid is sieved to remove blisters.

7. Filter the spinach juice and egg liquid, and cover the bowl with plastic wrap.

8. The rice cooker can be steamed with a little water, as long as the water is boiling, put a steaming rack in it, quickly put the bowl in it, then close the lid, turn off the power, and simmer for 5-6 minutes.

9. After simmering for 5-6 minutes, open the lid and take a look. Put a little scallop on the surface of the solidified egg liquid. After removing it, top with steamed fish soy sauce and a few drops of sesame oil.