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Steamed Scallops with Salted Egg and Normal Eggs 带子蒸鸳鸯蛋

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These soft and smooth scallops steamed with a mix of salted and normal eggs is indeed rich and luxuriously delicious. This dish is perfect to go with rice.

Usually dried scallops are used to steam with eggs in most Chinese kitchen but in this recipe, I used frozen (fresh) scallops instead. The scallops still stayed tender even after 12 minutes of steaming. Just note that it is best to steam the eggs in a shallow plate so that the eggs will not be hardened but custard like, after setting. Not much seasoning is required and I only mixed with chicken broth. I’m sure that you can easily prepare this comfort dish for your family to enjoy at home.

These steamed scallops salted and normal eggs is indeed rich and luxuriously delicious. This dish is perfect to go with rice.  

Print Recipe

Steamed Scallops with Salted Egg and Normal Eggs
These soft and smooth scallops steamed with a mixture of salted and normal eggs is indeed rich and luxuriously delicious. This dish is perfect to go with rice.
Cuisine Chinese
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Ann Low
Ingredients
  • 6 pcs scallops fresh or frozen
  • 4 large eggs
  • 1 salted egg yolk and white separated
  • 1/2 tsp light soy sauce
  • some cut spring onion
Marinade for scallops
  • 1 tsp sesame oil
  • 1 tsp corn flour
  • dash of pepper
Instructions
  • Rinse the scallops, drain well and pat dry with kitchen towel, then mix well with marinade. Set aside for later use.
  • Mix eggs, salted egg white and chicken broth with 1/2 tsp light soya sauce. Gently stir the egg  mixture and pass through a sieve into the shallow plate.
  • Cut scallops into quarters and drop into egg mixture followed by salted egg yolk (also cut into pieces).
  • Heat up the steamer or wok with boiling water. Put in the dish. Wrap the cover with muslin cloth preventing the water drips from the lid onto the egg mixture. 
  • Lower heat to medium and steam for 5 minutes and another 5-8 minutes at medium low heat to just set. Occasionally lift up the lid to let the steam to escape.
  • Garnish with spring onion and dash of pepper. Serve immediately.
Notes
recipe adapted from Amazing Cooking with adjustments
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

带子蒸鸳鸯蛋

很简单又好吃的一道蒸蛋,加了带子和咸蛋,口感好又好下饭

材料:

  • 6粒 新鲜或冷冻带子
  • 4个 大鸡蛋
  • 1个 咸蛋,蛋白蛋黄分开
  • 250毫升 鸡汤
  • 1/2茶匙 酱请
  • 葱花适量

腌料

  • 1茶匙 麻油
  • 1茶匙 玉米粉
  • 胡椒粉 适量

做法:

  1. 带子冲洗沥干,用厨房纸吸干水分,然后与腌料拌匀,备用。
  2. 将鸡蛋,咸蛋白,上汤,盐一起拌匀。过滤后倒入蒸盘中(用浅盘)。
  3. 带子切成四瓣和咸蛋也切小,分散放入蛋液里。
  4. 用大火把水煮沸,将盘子放 入蒸锅中,锅盖包上一块干净布,以免蒸水滴入蛋中出现蜂窝。
  5. 盖上锅盖以中火蒸5分钟,然后改用中小火再蒸5-8分钟至蛋刚刚凝固即可。期间要掀开锅盖让热气跑出。
  6. 最后撒上葱粒和适量胡椒粉即可享用。

The post Steamed Scallops with Salted Egg and Normal Eggs 带子蒸鸳鸯蛋 appeared first on Anncoo Journal.



Source: https://www.anncoojournal.com/steamed-scallops-with-salted-egg-and-normal-eggs/


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