Steamed Egg with Dried Scallop Recipe
Servings: 2 servings
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
Instructions
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.
Video
Notes
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.
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.