Steamed Egg with Scallops, Chinese Mushroom and Caviar

How else can you serve eggs apart from fried, scrambled, baked, poached and boiled? Steaming eggs is a breath of fresh air but it’s not a new method – my mother has been cooking eggs in this way since I was a baby. She found it an easy way of giving her children nutritious food that was neither difficult to digest nor eat. There are many variations: another home favorite of mine is to add dried Chinese shrimps, scallops and nori (Japanese seaweed) to the beaten egg mixture. The sweet scallops combined with the tender egg and smoky Chinese mushrooms make this particular recipe a winner. It always goes down well at a dinner party as it uses extravagant ingredients such as scallops and caviar, but be warned: you can only fit 2 servings into a bamboo steamer at once so you have to double up on the number of steamers according to the number of guests.

Preparation time: 20 minutes
Cooking time: 15 minutes


  • 4 eggs, beaten
  • 4 fresh prepared scallops, corals removed if preferred
  • 1 teaspoon freshly grated ginger
  • 1 dried Chinese mushroom, pre-soaked for 20 minutes in boiling water, stalk discarded, finely chopped
  • 1 small spring onion, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • salt and freshly ground black pepper


  1. Mix all the ingredients in a bowl except the garnish.
  2. Divide the mixture between 2 Chinese ceramic bowls with lids.
  3. Put 6 cups water into a wok over high heat. Place the bowls in a bamboo steamer and put the steamer into the wok, making sure the base is not submerged. Steam for 15 minutes. To check the egg is cooked, run a toothpick through the center – it should come out clean.
  4. Spoon 1 teaspoon of caviar and the chopped chives over each bowl and serve.

To Garnish

  • 2 teaspoons caviar (or salmon fish roe from Asian stores)
  • 4 chives, finely chopped