Sea urchin steamed egg
Overview
In addition to making sashimi, sushi, and fried rice with fresh sea urchin, another delicious way to make it is to steam eggs. One way to do it is to steam the eggs until they are six-cooked, then spread the sea urchin on the egg noodles and steam them for a few minutes. My approach is lazier and I put them all on a plate and steam them together. This way the eggs will be very tender but the sea urchin will be old. I will try it next time and compare it with sea urchin. No matter what, sea urchin is still very delicious, and different methods will have different tastes.
Tags
Ingredients
Steps
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Thaw the sea urchin in advance, wash, peel and slice the ginger.
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Crack two eggs into a dish, add a little salt and beat until foamy.
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Add cold boiled water and continue to beat, it is best to beat for about 3-5 minutes. The amount of cold boiled water is the amount of four egg liquids. In fact, it is best to use warm boiled water. If it is not available, you can also use cold boiled water. Be sure not to use uncooked water or hot water, otherwise the egg liquid will turn into egg blossoms as soon as the water is soaked into it.
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Put the sea urchin into the beaten egg liquid and spread evenly on the plate. The sea urchin was submerged in the egg liquid and disappeared.
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This time I used a rice cooker to steam the eggs. I expected to put them in the rice cooker halfway through cooking. Or you can use a steamer to steam. The specific method is to boil the water in the pot and add the beaten egg liquid. Leave a small gap in the lid of the pot and do not cover it too tightly, otherwise the steamed eggs will have pores and affect the appearance and taste. Steam over low heat for about 10-15 minutes, so that the steamed eggs will have a delicate and smooth texture.
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Add a few drops of sesame oil and an appropriate amount of steamed fish soy sauce on top of the steamed eggs.
