Steamed Egg with Uni
Ah, the humble egg. So versatile yet understated. Fried, soft-boiled, or lightly scrambled 'til creamy and smooth...there's a hundred ways to cook an egg, but it's time to take things to the next level. The mellow smooth textures and flavours act as a perfect canvas for the deliciousness of our fresh Quebec uni. Add some to your next dish of scrambled eggs and you'll be whisked away to the brisk seaside by an explosion of flavour.
Steaming eggs makes for a delightfully adorable yet elegant appetizer or side dish. You can customize these to your liking, by adding in finely chopped seafood or veggies or your choice. Top these with beautiful sea urchin corals and a light sprinkle of chives or salmon roe - they'll be so photogenic, you might even withstand the temptation to dig in long enough to capture a picture or two.
Uni Steamed Egg
4 servings
Ingredients:
50g fresh uni
4 pieces whelk meat, chopped
3 eggs
3/4 cup dashi
1 tsp cornstarch
1 tsp soy sauce
Steps:
Whisk eggs until smooth and yellow. Add in the dashi, cornstarch, and soy sauce, and stir gently to avoid creating excess bubbles.
Prepare 4 heat resistant small glass jars or small ramekins. Divide egg mixture evenly between them. Egg mixture should be at least 1 inch from the rim to allow for some expansion.
Add in a few pieces of chopped whelk to each jar, along with several pieces of uni.
Place jars in a pot, adding water; the level should reach to about half the height of the jars. Bring the water to a gentle simmer and cover. Cook for about 10 minutes or until egg is opaque.
Alternatively, jars may be cooked in a steamer for 10 minutes.
Serve topped with fresh uni and minced green onion, add a drizzle of high quality soy sauce to taste.
