Thursday, April 15, 2010

Steamed Eggs with Dried Scallops


Dried scallops (or conpoy) are made from the abductor muscle of scallops, a prized delicacy in Hong Kong Cantonese cooking. For those who are interested in knowing more about this priced seafood, please read Helen’s post, “What are Chinese Dried Scallops?

My kid loves eating dried scallops and would grab a bit from the fridge to eat as a snack now and then. To satisfy my kid’s craving, I used some dried scallops to steam with eggs the other day. Some Hong Kong people like to mix the cooked scallops in the whisked eggs, while others like sprinkle on top of steamed eggs. I like doing both ways. If you don’t add any salt in the whisked eggs, you might like to drizzle some soy sauce after the eggs are cooked through. Do whatever you like when you cook this dish. The smooth, silky steamed eggs infused with the heavenly tasty smell of dried scallops, goes very well with rice.

Steamed Eggs with Dried Scallops01
Steamed Eggs with Dried Scallops (Printable Recipe)

Ingredients:
  • 3 whisked eggs, about 150ml
  • 3 to 4 dried scallops
  • soaking water and more water add up to 300ml
  • 1/8 tsp salt
  • 1 tsp vegetable oil
Dried Scallops01
Soak dried scallops in water until softened.

Dried Scallops02
Tear softened scallops apart into very thin strips after soaking.

Method:
  1. Soak dried scallops until softened. Use clean hands to tear them apart into very thin strips. Steam in a wok over high heat about 15 to 20 minutes, until fragrant. Reserve soaking water.
  2. Add more water to soaking water and make it up to 300ml. Add whisked eggs, salt, oil, and mix well. Drain through a fine sift into a plate. Sprinkle 1/3 of cooked scallop strips. Cover with foil. Steam over medium-high heat for 12 minutes with a lid on. Every 4 minutes, lift the lid up a bit and let some steam release. At the last time of uncovering the wok lid, remove foil. Carefully arrange the remaining scallop strips on top of eggs. Cover and continue to steam for 5 minutes more. Turn off the heat and let it sit in the wok for another 5 minutes. Serve hot.
Steamed Eggs

Notes:
  • In order to have smooth steamed eggs, controlling the heat and timing is very crucial. Use medium to high heat and you should see some steam releasing out from the wok while cooking the eggs.
  • Since every design of utensil and power of stove used in each family are different. Please adjust accordingly. For example, if stainless steel plate is used, the steaming time will be shortened, whereas heavy based plate needs longer cooking time.
  • The way of covering the eggs with foil will help keep the surface of eggs as smooth as a baby face.
Steamed Eggs with Dried Scallops02

14 comments :

  1. Such a wonderful dish. We used to buy dried scallops but when dad passed away, nobody buys that anymore. You can eat them as snacks? I will try that.

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  2. Loved this when I was a kid... brings back so much memories! Thank you!

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  3. This is one of my favorites! Thanks for reminding.

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  4. Dried scallops is my FAVOURITE!! :D

    I LOVE it in steamed egg (I put it at the bottom of the pan) made with one salted duck egg along with regular chicken eggs. I also love a dab of sesame oil in it also. I use any excuse to use sesame oil. This is the way my Grandma makes it but now that I'm cooking for my husband.. he doesn't like dried scallops in it :( so no more for me...

    Dried scallops is also a must for me when I make congee :)

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  5. Dried scallops are sweet and nice....mmmmm with eggs....yummy!

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  6. Love the steamed egg. Looks very soft and delicious. I love the dried scallop but can't get here. I heard it's very nutritious.

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  7. Christine, your steam egg sure looks delicious, so soft and silky...like the idea of adding dried scallops, I am sure that really enriches the flavor of the egg dish...nice pictures!

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  8. That looks incredibly silky and flavourful. I have tried dried scallops before but only in dishes- I like your kids idea to just nibble on it as well!

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  9. VEry interesting and delicious dish !

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  10. oh my what a great recipe..looks so yummy

    sweetlife

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  11. Why is there a need to steam the dried scallop first? Can I skip this step and add the scallop to the eggs for steaming? Thanks.

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  12. these are good w. ground pork on the bottom too. or duck egg (as someone else already mentioned). thnx so much 4 the recipe! it's very simple, but i could never get the timing right (it's eigther raw or over-cooked). now i can!

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