steamed eggs with dried scallops

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

  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:

If you enjoyed this Chinese steamed eggs with dried scallops...

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 eggs with dried scallops

Steamed Eggs with Dried Scallops

Adding one simple ingredient, dried scallops, instantly elevates this steamed egg with a light, seafood fragrance.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Asian, Chinese
Servings 3


  • ¾ oz dried scallops (small handful)
  • 3 large eggs
  • 1 ⅓ cups warm 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)
  • ¼ teaspoon salt
  • ½ teaspoon chicken bouillon powder
  • 1 tablespoon neutral oil
  • 1 teaspoon soy sauce
  • scallions


Prepare the dried scallops

  • In a heatproof bowl or liquid measuring cup, add washed dried scallops and warm water. Cover to let rehydrate.
    ¾ oz dried scallops, 1 ⅓ 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 tablespoon 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 ⅓ cups.
  • To the soaking 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 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 tablespoon neutral oil
  • Top the steamed egg with reserved scallops, scallions, hot oil, and soy sauce. Enjoy!
    scallions, 1 teaspoon soy sauce
Keyword chinese steamed egg, steamed egg with dried scallop
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating