Chinese steamed eggs (蒸水蛋) is one of the most frequent dishes I had growing up. My grandma would pretty much make them every day either for lunch or for dinner. The reason is that it’s super easy to make and it’s a very economical dish too. Really, it’s just eggs and water/broth, steamed till set and silky, then drizzled with a bit of soy sauce of extra flavour to eat with rice. Sometimes we will have it plain, sometimes there will be shreds of dried scallops, mushrooms, salted fish, or even minced meat.
The key to making a good plate of Chinese steamed eggs is ultimately down to (1) the egg-to-water ratio, and (2) steaming time. As for flavouring, we will be using the water used for rehydrating the dried scallops to add flavour. When not using dried scallops, you can flavour the dish by adding broth to the eggs.
What are Dried Scallops
Dried scallops, a.k.a conpoy, are quite a common flavouring ingredient in Cantonese cuisine. Most families will have a pack or two, along with other dried ingredients, stored in the pantry. Back in the day, in the face of excess seafood, drying is a way of preserving seafood and extending its shelf life. Other than scallops, other typical Chinese dried seafood include shrimps, oysters, fish and fish maws, sea cucumbers, etc. After the preservation process, the flavours become very concentrated, making it a great flavour-boosting ingredient in everyday cooking.
How to make Chinese Steamed Eggs with Dried Scallops
Ingredients
- Dried Scallop
- Eggs
- A pinch of salt
- Water
- Soy sauce – to serve
- Spring Onions – to garnish
Recipe Notes
- You will need to rehydrate the dried scallops before cooking them. Simply soak them in water for about 20-30 minutes and they should soften enough to shred.
- Do not discard the water used for soaking the dried scallops. The dried scallops release a distinct savoury flavour into the water and it can be used for an extra flavour boost.
- To check if the eggs are ready, simply gently rock the bowl/pot and the eggs should jiggle a little like a jelly/custard. Leave it for a few more minutes if the eggs are still rather liquid-y.
- Throughout the steaming process, avoid lifting the lid too often as that would cause the eggs to cook unevenly. Usually, the eggs should be ready in about 10 minutes so try not to check in between.
Looking for more halal-friendly Cantonese recipes? Check these out too:
Chinese Steamed Eggs with Dried Scallops
Ingredients
- 2 Eggs
- 1 piece Dried Scallop
- ½ cup + 2 tbsp Water at lukewarm temperature
- A pinch of Salt
- Spring Onions chopped, for garnish
- Light Soy Sauce to serve
Instructions
- Soak dried scallops in the water for about 20-30 minutes till softened enough to shred. Do not discard the water.1 piece Dried Scallop, ½ cup + 2 tbsp Water
- In a bowl, whisk the eggs and season with a pinch of salt.2 Eggs, A pinch of Salt
- Add in the shredded scallops plus the all the soaking water.
- Steam on high heat for 10 minutes until set.
- Garnish with spring onions and a drizzle of soy sauce. Serve warm.Light Soy Sauce, Spring Onions
Notes
- When rehydrating the dried scallops, they release a distinct savoury flavour into the water, which would be key to flavouring the dish.
- To check if the eggs are ready, simply gently rock the bowl/pot and the eggs should jiggle a little like a jelly/custard. Leave it for a few more minutes if the eggs are still rather liquid-y.
- Throughout the steaming process, avoid lifting the lid too often as that would cause the eggs to cook unevenly. Usually, the eggs should be ready in about 10 minutes so try not to check in between.
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