Steamed crab claw with egg white is an item featured at many restaurants. I've always been intrigued but have never tried it before, since I don't like most forms of eggs (most certainly not, if it's purely egg white).

I'm thinking about trying it once and for all. But what is the liquid that the crab claw sits in? Is it pure egg white? Or is it some type of broth that contains a little bit of egg white? I can eat broth that contains a little bit of egg, like those corn egg soup with chicken/crab. On the other hand, I would be put off it that thing is pure egg white.