Ingredients for Sea Cucumber Steamed Egg: Sea cucumber 1, Egg 1, 40-degree warm water as needed, Seasonings: soy sauce, sesame oil, black pepper as needed, Garnish: spring onions or celery.
Steps for Sea Cucumber Steamed Egg: 1. One egg, size is optional. I prepared for 4 servings in the picture, gather all the ingredients. 2. Soak the sea cucumber. 3. Scallops, optional. 4. Bowl, egg, manual egg beater, sieve. 5. Crack the egg into the bowl. This step is self-explanatory; save the eggshell for measuring water later. 6. Beat the egg. 7. Use 40-degree warm water. For one egg, add the amount of water equivalent to two eggshell volumes. If you have two eggshells, measure the water twice for each, totaling four times. I hope this is clear. 8. Stir well and strain through a sieve; do not skip this step. 9. Remember to cover with plastic wrap, as not doing so will result in a pockmarked egg custard. 10. Add sea cucumber and scallops. You can also cook the sea cucumber separately and add it after the egg is steamed. 11. Cover with plastic wrap. 12. Poke a few small holes in each bowl with a toothpick. 13. Bring water to a boil, place the egg mixture in, and steam over medium heat for 10 minutes. 14. When time is up, turn off the heat and let it rest for a couple of minutes (2 minutes), then remove the plastic wrap and check if the surface is incredibly smooth. 15. The steamed egg is ready. 16. Season with soy sauce, sesame oil, and black pepper. 17. Sprinkle with celery or spring onions. 18. The steamed egg is tender and moist. 19. Children love it. 20. The texture is excellent, as tender as jelly. 21. A bowl of steamed egg with white porridge for breakfast, rich in nutrition. Cooking Tips for Sea Cucumber Steamed Egg: Always use 40-degree warm water. There are tricks to making delicious dishes; each of my recipes has a little secret. Search for ‘hot dishes’ to directly view my recipes!
