Conpoy (Dried Scallop) Steamed Egg White

Why people make this dish

After a period of rich eating, Nourilo wanted something lighter and cleaner. This silky steamed dish — delicate egg white set in clear chicken broth, with threads of fragrant dried scallop running through it — is what he turned to. Dried scallop (conpoy or yao zhu) is a prized ingredient in Cantonese cooking: its deep umami flavour is built up by slow drying, which concentrates the sweetness and flavour of fresh scallop. In Chinese food therapy it is traditionally associated with nourishing yin, supporting kidney function, and benefiting people with high blood pressure, thirst, or restless sleep. Using egg whites instead of whole eggs keeps the dish even lighter — appropriate for those watching cholesterol. The key to a silky, smooth steamed egg is simple: use good stock (or plain boiled water), and seal the dish with foil or cling wrap during steaming to keep out water droplets.

Preparation note — pre-steaming the scallops

Remove the hard “ligament pillow” (ying zhen) from the edge of each dried scallop — save these pieces for broths and soups. Soak the remaining scallops in cool water to soften, then add a little ginger juice and Shaoxing wine. Steam for 1 hour until very soft and fragrant. Allow to cool, then shred into threads. Store in batches in the freezer and use as needed — this saves time and ensures tender, fragrant scallop every time you cook.

Method

1. Whisk the egg whites gently until lightly beaten (not frothy). Stir in the chicken broth, shredded conpoy, and a pinch of white pepper, mixing until combined.
2. Pour the mixture into a deep plate or bowl.
3. Cover tightly with foil or cling wrap.
4. Place in a steamer and steam for about 12 minutes over medium heat.
5. Remove the cover, add asparagus slices or spring onion, and steam for a further 3 minutes until just set.
6. Serve immediately.

Nourilo’s Tips

The secrets to a silky smooth steamed egg are: use cold or room-temperature broth (not hot), beat gently rather than vigorously, and always cover the dish while steaming to prevent water droplets falling in and creating an uneven texture. If you notice a slight fishiness in the finished dish, it usually comes from the quality of the conpoy — choose good quality dried scallops and always pre-steam them with ginger juice and Shaoxing wine to reduce any off-notes.