Yao steamed eggs

Cooking Instructions

1. Prepare all the materials.

   

2. If you have time to wash the scallops, you can soak them in advance and then boil them (don't pour out the soaked water, use them to cook the scallops). You can also put it in a pot without soaking, and the water used to cook the scallops will be used to steam the eggs. The ratio of water to eggs is approximately: one egg needs half a bowl of water, then three eggs are about one and a half bowls of water. Because this water is first used to cook the conpoy, I also need to reserve a little water that is evaporated during the process of boiling the conpoy, and I reserve a small half bowl. This time, I left almost two bowls of water for three eggs.

   

3. Bring to a boil on high heat and turn to low heat and cook for about 15-20 minutes, at this time if there is more than one bowl of water, reduce some water on high heat. When cooking, the scallop will slowly disperse, and then use a shovel to press it a few times, and it will basically fall apart.

   

4. The boiled scallops and water should be packed separately, and the water should be cooled before being used to steam the eggs. Beat the eggs and set aside.

   

5. Mix the eggs with water (the water in which the scallops have been boiled) and stir a few times before pouring into a steaming dish.

   

6. Add water to the pot and put the eggs on the rack.

   

7. Cover with plastic wrap or a larger dish (to prevent eggs from getting old).

   

8. Cover the pot, bring to a boil over high heat, change to medium-low heat and steam for 7-8 minutes.

   

9. Uncover it to see if the egg is formed, and spread the crushed scallop evenly on top of the egg and add some oil.

   

10. Add some soy sauce to taste.

    

11. Cover the pot and steam over medium-low heat for another 1-2 minutes, and it's done.

    

12. Healthy and light, fresh and smooth.