海參蒸水蛋

材料 (Ingredients) :

• 已泡發海參 (1條)

• 大雞蛋 (2-3隻)

• 溫水 (蛋液的1.5倍)

• 鹽 (半茶匙)

• 蒸魚豉油 或 生抽 (1湯匙)

• 芝麻油 (半茶匙)

• 蔥花 (適量)

• Pre-soaked Sea Cucumber : 1 piece

• Large Eggs : 2 to 3 pieces

• Warm Water : 1.5 times the volume of the egg mixture

• Salt : 1/2 tsp (鹽 半茶匙)

• Steamed Fish Soy Sauce or Light Soy Sauce : 1 tbsp

• Sesame Oil : 1/2 tsp

• Chopped Scallions : For garnish
  
  
  

做法 (Instructions) :

1. 準備海參： 將已泡發好的海參清洗乾淨，切成薄片備用。

2. 打散雞蛋： 將雞蛋打入大碗中，加入少許鹽，順同一個方向攪打均勻。

3. 加入溫水： 緩慢倒入約 40°C 的溫水（蛋液與水的比例約為 1:1.5），一邊倒一邊輕輕攪拌均勻。

4. 過濾蛋液： 將混合好的蛋液過篩倒入蒸盤中，濾掉未打散的蛋清和氣泡，這樣蒸出來的蛋才會如布丁般滑嫩。撇去表面的浮沫。

5. 入鍋初蒸： 蒸盤蓋上耐高溫保鮮膜（用牙籤扎幾個小孔透氣）或直接蓋上一個平底碟子，防止水蒸氣滴落。
   蒸鍋水燒開後，放入蒸盤，轉中小火蒸約 8-10 分鐘至蛋液表面微微凝固。

6. 加入海參： 小心打開鍋蓋，將切好的海參片輕輕鋪在半凝固的蒸蛋表面。
   繼續蓋上鍋蓋，再蒸約 3-5 分鐘至完全熟透。

7. 調味點綴： 取出蒸蛋，均勻淋上蒸魚豉油和芝麻油，最後撒上蔥花即可上桌享用。

1. Prepare the Sea Cucumber :
   Clean the pre-soaked sea cucumber thoroughly and slice it into thin pieces.

2. Mix the Eggs :
   Crack the eggs into a bowl, add a pinch of salt, and whisk gently in one direction until well beaten.

3. Add Water :
   Pour warm water (around 40°C / 104°F) into the eggs at a 1:1.5 ratio. Stir gently to combine.

4. Strain :
   Pass the egg mixture through a fine metal sieve into your steaming dish. This removes bubbles and ensures a silky, smooth texture. Skim off any remaining foam on the surface.

5. First Steam :
   Cover the dish tightly with plastic wrap (poke a few small holes with a toothpick) or place a flat plate over it to prevent condensation from dripping in. Place in a steamer over boiling water. Reduce to medium-low heat and steam for 8–10 minutes until the surface is just slightly set.

6. Add Sea Cucumber :
   Carefully open the steamer and gently arrange the sea cucumber slices on top of the semi-set egg custard. Cover again and steam for an additional 3–5 minutes until fully cooked.

7. Garnish & Serve :
   Remove the dish from the steamer. Drizzle the steamed fish soy sauce and sesame oil evenly over the top, then garnish with fresh chopped scallions. Serve warm.