steamed eggs with dried scallops

So excited to share another variation of our steamed eggs: Chinese steamed eggs with dried scallops! The addition of dried scallops instantly levels up a basic steamed egg with its seafood fragrance and flavor.

If you haven’t seen my post on how to make the BEST, silkiest, Chinese steamed eggs, I highly recommend checking it out first! I went through many tests (and fails) to gather the most helpful tips for this dish.

Tools you’ll need to make this recipe

1. steamer

   • you can use a bamboo steamer, or

     • a metal trivet that can hold a plate flat

2. a large pan with a lid that can fit the steamer
3. a heatproof dish to steam the egg in
4. note: if you use a stainless steel vs a porcelain or ceramic plate (what I’m using), you may want to reduce the cook time by 1 min or so, since stainless steel conducts heat quicker.
5. kitchen scale (optional) or liquid measuring cup to measure the liquid to egg ratio
6. sieve / strainer (optional) to strain the eggs; doing so will give it the perfect smooth texture

Remember that everyone’s stove, steamer, and tools (like your plate) may vary slightly, so I recommend using this as a guide, then fine tuning it based on your setup! Good luck, and feel free to comment with any questions you have!

Check out my other popular steamed eggs dishes:

• Chinese steamed eggs
• Chinese steamed eggs with clams
• Chinese steamed eggs with shrimp

If you enjoyed this Chinese steamed eggs with dried scallops…

I’d be so grateful if you left me a review below!

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Steamed Eggs with Dried Scallops

Adding one simple ingredient, dried scallops, instantly elevates this steamed egg with a light, seafood fragrance.

Print Recipe Pin Recipe

Prep Time 20 minutesmins

Cook Time 10 minutesmins

Total Time 30 minutesmins

Course Side Dish

Cuisine Asian, Chinese

Servings 3

Ingredients

1x2x3x

• 3/4ozdried scallops(small handful)
• 3large eggs
• 1 1/3cupswarm water(if using different sized eggs or different number of eggs, just make sure to do a 2:1 ratio of liquid to egg by weight or volume)
• 1/4tspsalt
• 1/2tspchicken bouillon powder
• 1tbspneutral oil
• 1tspsoy sauce
• scallions

Instructions

Prepare the dried scallops

• In a heatproof bowl or liquid measuring cup, add washed dried scallops and warm water. Cover to let rehydrate.
  3/4 oz dried scallops, 1 1/3 cups warm water
• After 15-20 minutes, the scallops should be rehydrated. Save the soaking water, we’ll be using this for the eggs.
• With a fork or your fingers, shred the scallops into smaller strands. Spread the shredded scallops across the steaming dish. Reserve about 1 tbsp to top the steamed egg with later.

Prepare the eggs

• Microwave the soaking water for 20 seconds on high to warm it up. If needed, add more water until the liquid reaches a total of 1 1/3 cups.
• To the soaking water, add 3 eggs, salt, and chicken bouillon powder. Beat until thoroughly mixed.
  3 large eggs, 1/4 tsp salt, 1/2 tsp chicken bouillon powder
• (OPTIONAL kitchen scale method - recommended if using different sized eggs or different number of eggs than recipe) Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm chicken broth (or water) to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).

Steam the eggs

• Bring a pan of water (at least 2-3 inches high, but making sure the water is not touching the steaming dish) to a boil. Lower to medium heat.
• Set up your steamer, and place the heatproof steaming dish (with the scallops) in the middle.
• Pour (or optionally strain) the egg mixture onto the plate.
• With a spoon or paper towel, remove all the foam and bubbles on the surface.
• Cover the eggs either with an upside down plate or wrapped foil. This will prevent condensation from dripping onto the surface of the egg during steaming.
• Put the lid on the pan, making sure it fits the pan tightly. Steam on medium heat for 8 mins (time may vary slightly based on your steaming setup). After 8 mins, turn off the heat and leave the pan lid on, letting the residual heat continue cooking it for another 3-5 mins. It should be fully set, but should still jiggle in the middle when the dish is tapped. If it still looks quite liquid in the middle, steam for a few more minutes.
• (Optional) Heat up the neutral oil until it just starts to smoke.
  1 tbsp neutral oil
• Top the steamed egg with reserved scallops, scallions, hot oil, and soy sauce. Enjoy!
  scallions, 1 tsp soy sauce

Video

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Keyword chinese steamed egg, steamed egg with dried scallop

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