Steamed Egg with Dried Scallops 瑤柱蒸水蛋

A classic Cantonese comfort food, this dish features a smooth and silky steamed egg custard infused with the rich umami flavor of rehydrated dried scallops, often served as a comforting side or main dish.

Nutrition (per serving)

Ingredients

• 2-3 pieces (approx. 10g) dried scallops
• 3 large eggs
• 360ml warm water
• 1 tbsp light soy sauce
• 0.5 tsp sesame oil
• 0.25 tsp salt
• Pinch of white pepper powder
• 1 stalk green onions, chopped

Steps

1. Soak the dried scallops in warm water for at least 30 minutes, or until softened. Shred them into small pieces.
2. Crack the eggs into a bowl. Add salt and white pepper powder. Lightly beat the eggs.
3. Gradually add the remaining warm water to the beaten eggs, mixing well. Strain the egg mixture through a fine-mesh sieve to remove any lumps and achieve a smoother custard.
4. Place the shredded dried scallops evenly at the bottom of a heatproof shallow dish.
5. Gently pour the strained egg mixture over the scallops in the dish.
6. Cover the dish with cling film or a plate. Place it in a steamer with boiling water over medium heat. Steam for 10-12 minutes, or until the egg custard is just set but still wobbly in the center.
7. Carefully remove the steamed egg from the steamer. Drizzle with light soy sauce and sesame oil. Garnish with chopped green onions and serve immediately.

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