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.