Steamed Custard Egg Whites with Scallop Sauce

Name: Steamed Custard Egg Whites with Scallop Sauce (Kan pei wu huang tan)
Cuisine: Chinese
Ingredients: 3 cups boiled rice; 1 tablespoon cornstarch; ½ tablespoon chicken fat; 2 carrot; 2 cucumbers (small); 1 teaspoon salt; 2 scallops; 2 cups soup stock (chicken); 2 cups soup stock (chicken); 2 black mushrooms (big); 2 black mushrooms (big); ⅓ cup chicken soup stock (cold); 7 eggs (big); 7 eggs (big)

Kan pei wu huang tan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

7 eggs (big)
⅓ cup chicken soup stock (cold)
1 teaspoon

Asia
Taiwan
Hunan
Main course
Gluten-free

Method

Clean the eggs, tap a small hole (peanut size) on the top of the eggshell, pour the egg white into a bowl and the egg yolk into another bowl.
Beat the egg whites and add the cold soup stock and salt. Mix well, then put back into the eggshell. Use adhesive tape to cover the hole, and place the shells in the cooked rice, so that they stand up securely.