Steamed Egg with Dried Scallops

This Steamed egg with dried scallops dish is very simple. I make this whenever I want something nutritious, warm, and comforting. It’s smooth, silky, and incredibly delicious. In this recipe, I’m also sharing simple techniques to help you achieve that perfectly smooth and jiggly texture.

The dried scallops add natural sweetness and fragrance to the steamed egg. You don’t need to use big scallops — we’re mainly after the flavour. I always keep dried scallops in my pantry so I can quickly whip this up whenever I’m craving something light yet satisfying.

Other recipes you may be interested:

Lemongrass Steamed Fish, Steamed Meatball with Spinach or Steamed Egg with Fish Slices.

Steamed Egg with Dried Scallops Tutorial:

Ingredients:

20 grams dried scallops 20 克干贝

300 ml water 300 毫升水

3 eggs, room temperature 3 个鸡蛋，室温

1/2 teaspoon salt 1/2 茶匙盐

Seasoning:

1/2 teaspoon light soy sauce 半茶匙生抽

1-2 drops sesame oil ( or 1/2 tablespoon garlic oil/shallot oil) 1-2滴芝麻油（或1/2汤匙蒜油/葱油）

Garnish 装饰：

1 sprig spring onion 1 根葱

Prepare the dried scallops

• Rinse the dried scallops clean.
• Soak them in water until they turn soft.
• Once softened, break them into smaller pieces (optional).
• Set some aside for garnishing later.
• Keep the soaking liquid — this will be used in the egg mixture.

Prepare the egg mixture

• Crack 3 eggs into a bowl.
• Beat with a fork. (If you prefer a fluffier texture, use a beater instead.)
• Add the softened scallops and the soaking liquid from the dried scallops.
• Add some salt.
• Mix well.
• Transfer the mixture into a heatproof bowl.
• Remove any air bubbles on the surface to ensure a smooth finish.

Steam the eggs

• Bring the water in the steamer to a boil.
• Place the bowl inside.
• Reduce the heat to low.
• Cover with a lid and leave a small gap to allow even heat circulation.
• Steam for about 15 minutes — for a mixture about 1.5 inches high. (The steaming time depends on the height of the egg mixture.)

Finish and garnish

• Once set and slightly wobbly in the centre, remove from the steamer.
• Add a few drops of sesame oil. (You may also use garlic oil or shallot oil.)
• Add light soy sauce.
• Give it a gentle swirl.
• Garnish with reserved dried scallops and spring onions (if you are not comfortable eating raw dried scallops, you can lightly pan fry them until golden brown or bake them in the toaster/oven or after adding the dried scallops, cover with the lid and steam on low heat for another minute or so – ideally, if you are going to steam the reserved rehydrated dried scallops, add the sesame/garlic/shallot oil and light soy sauce after steaming).
• Serve warm.

Cooking tips:

Use the soaking liquid:
The soaking liquid from the dried scallops adds extra sweetness and depth of flavour to the steamed egg.

Remove air bubbles before steaming:
Skimming off bubbles helps create a smooth and even surface.

Steam on low heat:
After the water boils, reduce to low heat. High heat may cause the surface to become uneven.

Leave a lid gap:
Leaving a small gap allows heat to circulate evenly, resulting in a smoother texture.

Adjust steaming time based on height:
If your egg mixture is thicker than 1.5 inches, increase the steaming time slightly.

Frequently Asked Questions (FAQ)

Do I need large dried scallops?
No. You don’t need big ones — the purpose is to add fragrance and natural sweetness.

Can I skip breaking the scallops into smaller pieces?
Yes. Breaking them up is optional and mainly helps distribute the flavour more evenly.

How do I know when the steamed egg is done?
The egg should be set but slightly wobbly in the centre.

Can I use other oils?
Yes. Besides sesame oil, you may use garlic oil or shallot oil or olive oil.

Why is my steamed egg not smooth?
It may be due to high heat or not leaving a gap in the lid. Always steam on low heat after boiling and allow some ventilation.

You might enjoy these other recipes:

---

Print Recipe for Steamed Egg with Dried Scallops: