Conpoy (Dried Scallop) Steamed Egg White

Why people make this dish

After a period of rich eating, Bro Niu 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.

Who it suits / who should be cautious

• People looking for a light, nourishing side dish that is easy on the stomach
• Those with high blood pressure, thirst, or restless dreaming sleep — using egg whites only is particularly appropriate here
• A gentle, soft dish suitable for elderly people and those convalescing
• People with a sore throat can also eat this dish

Why these ingredients (the food-therapy logic)

• Dried scallop / conpoy (yao zhu): A deeply nourishing ingredient in Chinese food therapy; traditionally associated with nourishing yin (cooling and moistening energy), supporting kidney function, and settling the mind; particularly associated with benefit for high blood pressure and thirst; the hard “ligament” pieces removed from the edge of the scallop can be saved for use in broths
• Egg white: Light, cool, and gently nourishing; suitable for those avoiding extra cholesterol; using whites only makes this dish very gentle and easy to digest
• Chicken broth: Adds depth of flavour without heaviness; supports the overall nourishing quality of the dish

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Conpoy (dried scallop), pre-steamed and shredded	2 tbsp	See preparation note below
Egg whites	5	Whole eggs may be used if no cholesterol concerns
Boxed clear chicken broth	200 ml	Or use plain cooled boiled water for the simplest version
White pepper	a pinch
Asparagus slices or spring onion	a few	Added in the last 3 minutes of steaming
Ginger juice + Shaoxing wine	a small amount	For pre-steaming the scallops to remove any fishiness

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Kiki): What is ginger juice wine, and can I add egg yolk as well? Bro Niu: Ginger juice wine is simply freshly grated ginger mixed with a little Shaoxing rice wine. For a finer version, press the grated ginger through a cloth and use only the juice. You can certainly add egg yolk — just skip it if cholesterol is a concern.

• Q (reader): If I have a sore throat, can I eat conpoy steamed egg? Bro Niu: Yes, conpoy steamed egg is perfectly fine to eat with a sore throat.

• Q (AnitaFong): My steamed egg has a fishy smell — how do I fix it? Bro Niu: The fishiness usually comes from lower-quality conpoy. Choose better quality dried scallops and always pre-steam them with ginger juice and Shaoxing wine. You can also add a small teaspoon of ginger juice directly to the egg white mixture before steaming to help.

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Published February 27, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.