This home-style comfort food classic takes just 5 ingredients. Make a silky smooth egg custard with a clean, savoury taste that goes great with white rice.
* 2 large eggs * 20g dried scallops * 20g dried shrimp * About 150ml water, or 1.5 times the volume of the eggs * Salt to taste
**Instructions**
1. Give the dried scallops and shrimp a quick rinse, then soak in fresh water in the fridge overnight (alternatively, steep in boiling water for 30 minutes) 2. Set a shallow dish on a steaming rack over water. Tease apart the fibers of the dried scallop. Lay the dried seafood on the bottom of a shallow dish. 3. Bring water to a boil. In the meantime, beat two eggs with the shrimp and scallop water. Add extra water if needed, to double the volume of the eggs. 4. Pour the egg mixture through a fine meshed strainer, then pour the strained egg mixture into the dish over the dried seafood. 5. Cover and steam on high heat for 30 seconds, or until the egg mixture changes colour to a pale yellow. Keep the lid on, shut off the heat, and leave it alone for 10 minutes. 6. Serve immediately afterwards.
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This home-style comfort food classic takes just 5 ingredients. Make a silky smooth egg custard with a clean, savoury taste that goes great with white rice.
Full recipe: [https://servedwithrice.com/water-steamed-eggs/](https://servedwithrice.com/water-steamed-eggs/)
**Ingredients (served two, as a side dish)**
* 2 large eggs
* 20g dried scallops
* 20g dried shrimp
* About 150ml water, or 1.5 times the volume of the eggs
* Salt to taste
**Instructions**
1. Give the dried scallops and shrimp a quick rinse, then soak in fresh water in the fridge overnight (alternatively, steep in boiling water for 30 minutes)
2. Set a shallow dish on a steaming rack over water. Tease apart the fibers of the dried scallop. Lay the dried seafood on the bottom of a shallow dish.
3. Bring water to a boil. In the meantime, beat two eggs with the shrimp and scallop water. Add extra water if needed, to double the volume of the eggs.
4. Pour the egg mixture through a fine meshed strainer, then pour the strained egg mixture into the dish over the dried seafood.
5. Cover and steam on high heat for 30 seconds, or until the egg mixture changes colour to a pale yellow. Keep the lid on, shut off the heat, and leave it alone for 10 minutes.
6. Serve immediately afterwards.
Cheers!