Steamed Eggs with Dried Scallops | Christine’s Rec…

The smooth, silky steamed eggs infused with the heavenly tasty smell of dried scallops, goes very well with rice.

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Dried scallops (or conpoy) are made from the abductor muscle of scallops, a prized delicacy in Hong Kong Cantonese cooking. For those who are interested in knowing more about this priced seafood, please hop over and read this article about dried scallops on Wikipedia.

My kid loves eating dried scallops and would grab a bit from the fridge to eat as a snack now and then. To satisfy my kid’s craving, I used some dried scallops to steam with eggs the other day.

Some Hong Kong people like to mix the cooked scallops in the whisked eggs, while others like sprinkle on top of steamed eggs. I like doing both ways.

If you don’t add any salt in the whisked eggs, you might like to drizzle some soy sauce after the eggs are cooked through. Do whatever you like when you cook this dish.

Steamed Eggs with Dried Scallops Recipe

(Printable recipe)

Prep time:
Cook time:
Yield: 2 to 3 serves

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  • 3 whisked eggs, about 150ml
  • 3 to 4 dried scallops
  • soaking water and more water added up to 300ml
  • ⅛ tsp salt
  • 1 tsp vegetable oil

Steamed Eggs

  1. Soak dried scallops until softened. Use clean hands to tear them apart into very thin strips. Steam in a wok over high heat about 15 to 20 minutes, until fragrant. Reserve soaking water.
  2. Add more water to soaking water and make it up to 300ml. Add whisked eggs, salt, oil, and mix well. Drain through a fine sift into a plate. Sprinkle 1/3 of cooked scallop strips. Cover with foil. Steam over medium-high heat for 12 minutes with a lid on. Every 4 minutes, lift the lid up a bit and let some steam release. At the last time of uncovering the wok lid, remove foil. Carefully arrange the remaining scallop strips on top of eggs. Cover and continue to steam for 5 minutes more. Turn off the heat and let it sit in the wok for another 5 minutes. Serve hot.


  • In order to have smooth steamed eggs, controlling the heat and timing is very crucial. Use medium to high heat and you should see some steam releasing out from the wok while cooking the eggs. 
  • Since every design of utensil and power of stove used in each family are different. Please adjust accordingly. For example, if stainless steel plate is used, the steaming time will be shortened, whereas heavy based plate needs longer cooking time. 
  • The way of covering the eggs with foil will help keep the surface of eggs as smooth as a baby face.

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Post Author: MNS Master

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