燕窝糖蒸蛋
材料A
干燕窝1块(约8克)
过滤净水400毫升(室温)
材料B
大型鸡蛋2个
砂糖2大匙
草莓适量
做法
- 用200毫升的过滤净水浸泡干燕窝3小时,滤干。
- 把燕窝和剩余过滤净水用温火炖30分钟,晾凉。
- 把燕窝滤干后过筛。保留150毫升燕窝水待用。
- 把鸡蛋、燕窝水和砂糖轻轻搅拌均匀。
- 在两个杯中分别盛入¼份燕窝,然后把鸡蛋混合物用细筛滤入杯中至3/4满。
- 用勺子清除表面的气泡,用保鲜膜盖好。
- 用中火蒸12分钟后取出晾凉。
- 撕掉保鲜膜,把剩下的燕窝分别倒进杯中,盖上新的保鲜膜,放入冰箱冷藏。
- 上桌前,取掉保鲜膜再用草莓装饰即可。
Bird’s Nest with Steamed Egg
Ingredients A
1(8g) dried bird’s nest
400ml filtered water (room temperature)
Ingredients B
2 large eggs
2 tbsp castor sugar
some strawberries for garnishing
Method
- Soak dried bird’s nest in 200ml water for 3 hours. Discard water.
- Combine soaked bird’s nest and remaining filtered water in a double boil pot and cook over medium for 30mins. Leave to cool.
- Drain and sieve birds’ nest. Retain 150ml liquid for later use.
- Combine eggs, birds’ nest liquid and castor sugar in a mixing bowl. Mix gently till fully combined.
- Take 2 clean ramekin and portion ¼ bird’s nest into each ramekin. Sieve egg mixture through a fine sieve into each ramekins until 3/4 full.
- Use a spoon to remove bubbles on surface, cover fully with clingwrap.
- Steam over medium heat for 12mins. Set aside to cool.
- Remove clingwrap and add ¼ portion of bird’s nest in each ramekin. Cover with new clingwrap and chill in fridge.
- To serve, remove clingwrap and garnish with strawberries.
text: 若昕 photo: Steven Soh art direction: Kenz