Steamed Egg with Scallops and Caviar
Whip up this simple starter using some indulgent ingredients.
- 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.