Steamed Eggs with Dried Scallops and Shrimp

Name: Steamed Eggs with Dried Scallops and Shrimp
Total time: 30 min
Ingredients: 3-4 large eggs; 5-6 pieces dried scallops; 2 tablespoons dried shrimp; 1 cup water or chicken stock; 1/2 teaspoon salt; 1 teaspoon cooking wine (optional); few drops sesame oil; 1 tablespoon soy sauce (for serving); 1 tablespoon chopped green onions (for garnish)

A silky, delicate Cantonese classic where tender steamed eggs are studded with sweet dried scallops and savory dried shrimp. This elegant yet simple dish is perfect for a light lunch or as a refined side.

30 min

Easy

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Steamed Eggs with Dried Scallops and Shrimp

Story

This timeless Cantonese dish delivers restaurant-quality results with minimal effort. The key is achieving that custard-like texture—smooth, wobbly, and melt-in-your-mouth tender. Dried seafood adds deep umami without any fishy notes.

Ingredients

large eggs 3-4

dried scallops 5-6 pieces

dried shrimp 2 tablespoons

water or chicken stock 1 cup

salt 1/2 teaspoon

cooking wine (optional) 1 teaspoon

sesame oil few drops

soy sauce (for serving) 1 tablespoon

chopped green onions (for garnish) 1 tablespoon

Instructions

Soak the dried seafood

Place dried scallops and dried shrimp in a bowl. Cover with warm water and let soak for 10-15 minutes until softened. Drain well.

Prep the eggs

Beat eggs in a bowl with salt and cooking wine (if using). Slowly add the water or stock while stirring. For extra smoothness, strain the mixture through a fine mesh sieve.

Tear and chop

Squeeze excess water from the scallops and tear them into thin strips. Roughly chop the soaked shrimp into small pieces. Reserve some for topping if desired.

Combine and steam

Fold the scallops and shrimp into the egg mixture. Pour into a shallow heatproof bowl or plate. Cover tightly with plastic wrap or a plate. Steam over medium-high heat for about 12-15 minutes until just set but still slightly jiggly in the center.