Shrimp Steamed Egg (虾仁蒸蛋)

Instructions

1. 1Beat the eggs in a bowl with a pinch of salt and white pepper until just combined — do not over-whisk to avoid foam.

   🔍 Look for

   Visual: 蛋液均匀，略有泡沫亦可Eggs evenly mixed, slight foam OK

   You know it's right when: 没有明显蛋黄条纹即可No large streaks of white yolk remain

2. 2Add warm water (about 40C, warm to touch but not hot) to the beaten eggs. Mix gently. Strain through a fine sieve into a steaming bowl to remove bubbles and achieve silkiness.

   🔍 Look for

   Visual: 液体顺滑均匀，表面无气泡Liquid smooth and homogenous, no bubbles on surface

   You know it's right when: 过筛后呈稀奶油状流动性Strained liquid pours like thin cream

3. 3Cover the bowl tightly with heatproof plastic wrap or a plate. Bring a pot of water to a boil, then reduce to a steady simmer. Place the bowl inside, cover the pot, and steam on medium-low heat for 12 minutes.

   🔍 Look for

   Visual: 蛋羹凝固，中心轻晃微微颤动Egg set like a firm custard, jiggles slightly in center

   You know it's right when: 牙签插入中心拔出干净A skewer inserted in center comes out clean

4. 4While the egg steams, quickly blanch the shrimp in boiling salted water for 60 seconds until pink. Remove and pat dry.

   🔍 Look for

   Visual: 虾仁变粉红 opaque 并卷成 C 形Shrimp turn opaque pink and curl into C-shape

   You know it's right when: 约1分钟，勿久煮About 1 minute — do not overcook

5. 5Gently place 5-6 prawns on top of the set steamed egg. Drizzle with soy sauce and sesame oil. Garnish with chopped scallions. Serve immediately.

   🔍 Look for

   Visual: 蛋羹表面光亮，虾仁粉红，葱花翠绿Glossy egg surface with bright pink shrimp and green scallions

   You know it's right when: 表面光亮、香气扑鼻即成Ready when shiny and aromatic