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
- a large pan with a lid that can fit the steamer
- a heatproof dish to steam the egg in
- 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.
- kitchen scale (optional) or liquid measuring cup to measure the liquid to egg ratio
- 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!
You may also like my other popular steamed eggs dishes:
If you enjoyed this Chinese steamed eggs with enoki mushrooms...
I'd be so grateful if you left me a review below!
Be sure to subscribe to the smellylunchbox email list to receive more delicious recipes and cooking tips straight to your inbox. You can also follow me on Instagram, TikTok, and Youtube @smelly.lunchbox to stay up-to-date on my latest posts and recipes. I can't wait to share more with you!
Steamed Egg with Enoki Mushrooms
- 3 large eggs
- 1 ⅓ cups warm water
- ¼ teaspoon salt
- ½ teaspoon chicken bouillon powder
Prepare the eggs
- In a microwave-safe bowl, microwave the water for 20 seconds on high to warm it up.1 ⅓ cups warm water
- To the water, add 3 eggs, salt, and chicken bouillon powder. Beat until thoroughly mixed.3 large eggs, ¼ teaspoon salt, ½ teaspoon 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 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 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 the lid is on tightly. Steam on medium heat for 8 mins (time may vary slightly based on your steaming setup).
- In the meantime, mince the garlic and chop the scallions and chilis (if using).2-3 cloves garlic, scallions, red chilis
- Remove the enoki from the package, and chop the ends off. Wash and let dry on a paper towel.½ pack enoki mushrooms
- After 8 minutes or so, the egg should be firm enough to add the enoki on top without breaking the surface. If not, keep steaming for another 2 minutes.
- Remove the plate or foil covering the dish. Spread the enoki on top of the eggs, then steam with the pan lid on for another 2 minutes to cook the mushrooms.
- Carefully remove the dish from the pan, then top with scallions, garlic, and chilis (if using).
- (Optional but recommended) Heat up neutral oil on the stovetop until it just starts smoking, then pour over the scallions, garlic, and chilis.1 tablespoon neutral oil
- Finish with soy sauce and sesame oil. Enjoy!1 teaspoon soy sauce, ½ teaspoon sesame oil