|70 ml poultry bouillon|
|1 tsp Hua Diao rice wine, or sake|
|Wash the eggs and open carefully with a punch-bell egg cracker. Remove the egg from the shell and separate the egg yolk from the egg white. Set 2 egg whites and the egg shells aside.|
|Mix the other 2 egg whites (about 70 g) with the poultry bouillon and the wine, then season with salt and pepper. Strain the liquid through a sieve.|
|Place the empty egg shells in the egg carton or egg cups. Fill each egg shell ¾ full with the egg white mixture. Place the egg carton or egg cups on the stainless steel tray and put into the cold cooking space. Steam.|
|Steaming 85°C for 30 Mins|
|2 roe of the hairy crab (also known as Chinese mitten crab)|
|Heat the hairy crab roe in a small saucepan and arrange on the steamed egg in the egg shell just before serving.|
The leftover egg can be used for making, e.g. a breakfast omelette or Portuguese custard tarts.
- Punch-bell egg cracker
- Stainless steel tray
|1 tsp||Hua Diao rice wine|
|70 ml||poultry bouillon|
|2||roe of the hairy crab (also known as Chinese mitten crab)|
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