Steamed Egg With Scallops And Caviar Recipes

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CHINESE STEAMED EGGS



Chinese Steamed Eggs image

These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 large eggs, at room temperature
3/4 cup low-sodium chicken or vegetable broth
1/2 teaspoon fine salt
Toasted sesame oil, for drizzling
Soy sauce, for drizzling
1 small scallion, thinly sliced

Steps:

  • Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
  • Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
  • Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
  • Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
  • Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
  • Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.

STEAMED EGG CUSTARD



Steamed Egg Custard image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1/4 pound medium raw shrimp, shelled, deveined and diced
2 tablespoons chopped Virginia ham
1/2 teaspoon salt
1/4 teaspoon white pepper
4 eggs, lightly beaten
1 1/4 cups water
1 tablespoon chopped green onion
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sauce

Steps:

  • In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
  • Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
  • Spoon dressing on top and serve.

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