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 an aluminum plate vs a porcelain or ceramic plate (what I'm using), you may want to reduce the cook time by 1 min or so, since aluminum 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!
Check out my other popular steamed eggs dishes:
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Steamed Eggs with Dried Scallops
- ¾ oz dried scallops (small handful)
- 3 large eggs
- 1 ¼ 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
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 ¼ 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 ¼ cups.
- (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).
- 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
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, wrapped foil, or plastic wrap. This will prevent condensation from dripping onto the surface of the egg during steaming.
- Put the lid on the pan, and steam on medium heat for 8 mins (time may vary slightly based on what plate you’re using). 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