Chinese-Style Steamed Eggs with Scallops recipe - ingredients, nutrition and when to eat it
These Chinese-style steamed eggs are gently cooked with scallops until silky and tender.
These Chinese-style steamed eggs are gently cooked with scallops until silky and tender. Their light, delicate flavor pairs with the scallops’ subtle sweetness, making them a lovely side dish for lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 317.8g serving): 191.4 kcal · protein 22.3g · carbohydrate 1.1g · fat 9.3g · sodium 880.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Whisk the eggs and water together well, then strain the mixture for a smooth finish.
Tips: If the water boils too vigorously, the eggs may develop holes, so steam them slowly over low heat.
Tips: Scallops release moisture as they cook, so it’s best not to make the egg mixture too thin.
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Ingredients (1 serving)
- Eggs — 2 pc
- Scallop meat — 60 g
- Water — 150 ml
- Soy sauce — 0.5 tsp
- Salt — 0.3 g
- Green onion — 5 g