Steamed Egg with Scallops and Caviar
Whip up this simple starter using some indulgent ingredients.
- Preparation Time12 mins
- Cooking Time10 mins
- Serves8
- DifficultyMedium
For the eggs
10 large eggs, lightly beaten
1 tbsp peeled and freshly grated ginger
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 tbsp finely chopped Chinese chives
2 tsp light soy sauce
2 tsp toasted sesame oil
1 pinch sea salt
Freshly ground black pepper
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
8 bay scallops
For the garnish
4 tsp salmon roe
Chives, finely chopped
Thoroughly combine the ingredients for the eggs in a bowl. Place one scallop each in the bottom of eight small teacups and divide the egg mixture between teacups. Tap teacups lightly on counter to remove air bubbles.
Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover 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 steamer and let rest for three minutes before removing plastic wrap. Check that the egg is cooked by putting a toothpick through the center – it should come out clean.
Spoon half a teaspoon of salmon roe onto each steamed egg and sprinkle each with chopped chives and serve.
