Recipe courtesy of Ching-He Huang
Steamed Egg with Scallops and Caviar
- Level: Intermediate
- Yield: 8 appetizer servings
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- Nutritional Analysis
- Per Serving
- Calories
- 117
- Total Fat
- 7.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 269 milligrams
- Sodium
- 190 milligrams
- Carbohydrates
- 2 grams
- Protein
- 11 grams
- Sugar
- 1 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
10 large eggs, lightly beaten
1 tablespoon peeled and freshly grated ginger
2 tablespoons finely chopped Chinese chives
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 teaspoons toasted sesame oil
2 teaspoons light soy sauce
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
Pinch sea salt
Freshly ground black pepper
8 bay scallops
4 teaspoons salmon roe, for garnish
Finely chopped fresh Chinese chives, for garnish
Directions
- Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.