Ingredients:
1 1/2 cups hot water
1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
3 large eggs, lightly beaten
1/4 cup dried broken vermicelli or glass noodles, cooked and drained
2 dried scallops, soaked in hot water until soft and chopped
1/2 teaspoon white vinegar
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 tablespoon vegetable or cooking oil
1 teaspoon MAGGI Seasoning Sauce
Directions:
COMBINE water and Maggi chicken bouillon in small bowl; stir until dissolved. Set aside to cool.
COMBINE eggs, vermicelli, scallops, vinegar and bouillon mixture in medium bowl. Pour into 10-inch pie plate; cover with foil. Carefully place pie plate in steamer basket; cover steamer.
STEAM for 10 to 15 minutes or until set. Sprinkle green onion, cilantro, oil and seasoning sauce over top before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 3
In this recipe:
