My Modern Steamed Egg Recipe

Bahan-bahan

Soft, savoury, and silky as a dream. Chinese steamed egg is one of my all-time favourite foods growing up. Here, I’ve given it a little twist, keeping to the ideal cooking ratios and technique for that nostalgic texture, but with a modern touch. I’ve also added a cheeky bit of @Mt Cook Salmon caviar… because why

Umami broth:

40g dried scallops

5g dried kelp

600ml water

1 1/2 tsp salt

2 tsp sugar

Bring everything to a simmer, then remove the kelp. Let the scallops soak in the broth for 15 minutes. Strain the liquid and reserve. Mash the softened scallops and set aside.

Steamed Egg:

5 medium eggs (240g approx)-whisked

300ml umami broth (hot at 60-70C)

Slowly stir the warm broth into the whisked eggs. Skim off any surface foam and pour the mixture into 3 small bowls or one larger dish. Cover with cling film to prevent water droplets. Steam over medium-high heat for 5-8 minutes, depending on the bowl size. Once the surface is set but the center still wobbles gently, turn off the heat and let it sit, covered, to finish cooking with residual heat.

Gravy:

300ml umami broth

3 stem coriander

1 tbsp ginger (finely diced)

Scallop strands

100g prawn meat (chopped)

2 tsp rice vinegar

Pinch white pepper

Salt and sugar to taste

1 tbsp cornflour mixed with 2 tbsp water - thickening slurry

Bring everything to a simmer, then remove the coriander stems. Taste and season. Stir in the cornflour slurry and cook until thickened.

Spoon the gravy over the steamed eggs and top with dried chrysanthemum flower petals and caviar (optional)

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