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.
01Ingredients
- 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
Nutrition (per serving)156kcal
- Protein15.2g
- Carbs2.8g
- Fat8.1g
Fiber 0.1 gSodium 612 mg
02Steps
- Soak the dried scallops in warm water for at least 30 minutes, or until softened. Shred them into small pieces.
- Crack the eggs into a bowl. Add salt and white pepper powder. Lightly beat the eggs.
- 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.
- Place the shredded dried scallops evenly at the bottom of a heatproof shallow dish.
- Gently pour the strained egg mixture over the scallops in the dish.
- 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.
- 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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