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Steamed Eggs with Dried Scallops Recipe (with Video)

Peanut-free, Grain, Sesame-free

Discover our Steamed Eggs with Dried Scallops Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 10min


- 0.75 oz dried scallops
- 3 Large eggs
- 1.25 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)
- 0.25 teaspoon Salt
- 0.5 teaspoon chicken bouillon powder
- 1 tablespoon Neutral oil
- 1 teaspoon Soy sauce
- Scallions
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Prepare the dried scallops
1. In a heatproof bowl or liquid measuring cup, add washed dried scallops and warm water. Cover to let rehydrate.
2. After 15-20 minutes, the scallops should be rehydrated. Save the soaking water, we’ll be using this for the eggs.
3. With a fork or your fingers, shred the scallops into smaller strands. Spread the shredded scallops across the steaming dish. Reserve about 1 tbsp for the topping.
Prepare the eggs
1. 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 1/4 cups.
2. (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).
3. To the soaking water, add 3 eggs, salt, and chicken bouillon powder. Beat until thoroughly mixed.
Steam the eggs
1. 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.
2. Set up your steamer, and place the heatproof steaming dish (with the scallops) in the middle.
3. Pour (or optionally strain) the egg mixture onto the plate.
4. With a spoon or paper towel, remove all the foam and bubbles on the surface.
5. Cover the eggs either with an upside down plate, wrapped foil, plastic. This will prevent condensation from dripping onto the surface of the egg during steaming.
6. 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.
7. (Optional) Heat up the neutral oil until it just starts to smoke.
8. Top the steamed egg with reserved scallops, scallions, hot oil, and soy sauce. Enjoy!

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