4 eggs
70 ml poultry bouillon
1 tsp Hua Diao rice wine, or sake
Salt
White pepper
2 roe of the hairy crab (also known as Chinese mitten crab)
COOKING STEPS
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
Heat the hairy crab roe in a small saucepan and arrange on the steamed egg in the egg shell just before serving.
TIPS
The leftover egg can be used for making, e.g. a breakfast omelette or Portuguese custard tarts.
