Steamed Eggs with Dried Scallops

When comes to cooking this dish, you might like to mix the cooked scallops in the whisked eggs, or sprinkle them on top of steamed eggs. If you like doing both ways, why not? 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.

Ingredients:

• 3 whisked eggs, about 150ml
• 3 to 4 dried scallops
• soaking water and more water add up to 300ml
• ⅛ tsp salt
• 1 tsp vegetable oil

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.

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.

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