蠔油海參伴半熟蛋（溏心蛋）

材料：

• 已泡發海參： 1 條（大）

• 大雞蛋： 2-3 隻（需從冰箱冷藏室直接取出）

• 汆燙去腥用： 薑 2 片，蔥 1 段

• 調味醬汁：

  • 雞湯 或 清水：半杯 (約 120ml)

  • 蠔油：1 湯匙

  • 生抽：1 湯匙

  • 糖：半茶匙

  • 芝麻油：半茶匙

  • 生粉水：少許（1 茶匙生粉 + 1 湯匙水）

做法：

第一部分：製作完美半熟蛋（溏心蛋）

1. 煮滾一鍋水。

2. 將冷藏的雞蛋小心放入滾水中。

3. 計時 6 至 6.5 分鐘（6 分鐘蛋黃較稀，6.5 分鐘呈膏狀）。

4. 時間一到，立刻將雞蛋撈起並浸入冰水中冷卻 5 分鐘。這樣能停止加熱過程，並讓剝殼更容易。小心剝殼後，對半切開備用。

第二部分：煨煮/蒸煮海參

1. 清洗與汆燙： 將已泡發的海參洗淨。燒一鍋熱水，加入薑片和蔥段，放入海參汆燙約 2 分鐘以去除腥味。撈出瀝乾，切成均勻的薄片（如您圖片中的形狀）。

2. 調製醬汁： 準備一個小鍋，倒入雞湯、蠔油、生抽和糖，攪拌均勻。

3. 煨煮入味： 將切好的海參片放入醬汁中，用小火煨煮 5-8 分鐘，讓海參充分吸收醬汁的鮮味。（您也可以將海參和醬汁放入碗中，隔水蒸 10 分鐘）。

4. 勾芡收汁： 加入少許生粉水勾薄芡，讓醬汁能均勻地包裹在海參片上。關火，淋上芝麻油拌勻。
   
   

擺盤上桌： 將煨煮入味的海參片整齊地鋪在盤子上，淋上少許鍋中剩餘的濃郁醬汁。最後，將切半的半熟蛋精緻地擺放在海參旁即可。

Braised Sliced Sea Cucumber with Coddled Eggs

Ingredients :

• Pre-soaked Sea Cucumber : 1 large piece

• Large Eggs : 2 to 3 (straight from the refrigerator)

• For Blanching : 2 slices of ginger, 1 stalk of scallion

• For the Savory Sauce :

  • Chicken broth or water: 1/2 cup

  • Oyster sauce: 1 tbsp

  • Light soy sauce: 1 tbsp

  • Sugar: 1/2 tsp

  • Sesame oil: 1/2 tsp

  • Cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)

  
  

Part 1: The Perfect Coddled Eggs (半熟蛋)

1. Bring a pot of water to a rolling boil.

2. Carefully lower the cold eggs straight from the fridge into the boiling water.

3. Set a timer for exactly 6 to 6.5 minutes (6 minutes for a very runny yolk, 6.5 for a jammy yolk).

4. Immediately transfer the eggs to a bowl of ice water and let them chill for 5 minutes. This stops the cooking process and makes peeling easier. Carefully peel and slice them in half.

Part 2: Steaming/Braising the Sea Cucumber

1. Clean & Blanch : Thoroughly clean your pre-soaked sea cucumber. Bring a small pot of water to a boil, add the ginger and scallion, and blanch the whole sea cucumber for 2 minutes to remove any ocean odor. Drain and slice it into uniform pieces (as seen in your photo).

2. Prepare the Sauce : In a small pan, combine the chicken broth, oyster sauce, light soy sauce, and sugar.

3. Simmer/Steam : Add the sliced sea cucumber to the sauce. Let it simmer gently on low heat for 5–8 minutes so the sea cucumber absorbs the savory flavors. (Alternatively, you can place the slices and the sauce in a bowl and steam for 10 minutes).

4. Thicken : Stir in a little cornstarch slurry to thicken the sauce so it clings to the sea cucumber. Turn off the heat and stir in the sesame oil.

Assembly : Arrange the flavorful sea cucumber slices on a serving plate. Pour a little of the remaining thickened sauce over them. Place your halved coddled eggs neatly next to the sea cucumber