📝 About This Recipe
This dish is a masterclass in texture, elevating the humble Chinese steamed egg to a centerpiece of modern fine dining. The custard is infused with the deep umami of premium dried scallops (conpoy) and contrasted by the crisp, sweet petals of fresh lily bulbs. Finished with a delicate gold-flecked soy reduction, it represents the pinnacle of Cantonese 'qing' or pure, elegant flavor profiles.
🥗 Ingredients
The Umami Base
- 4 large pieces Dried Scallops (Conpoy) (premium grade, soaked in warm water for 2 hours)
- 1 tablespoon Shaoxing Wine (for steaming the scallops)
- 2 slices Ginger (to aromatically steam with scallops)
The Custard
- 4 large Organic Eggs (at room temperature)
- 1/2 cup Scallop Soaking Liquid (strained through a fine mesh)
- 1 cup Unsalted Chicken Stock (high quality, clarified)
- 1/4 teaspoon Fine Sea Salt (adjust based on saltiness of stock)
Textural Accents
- 1 whole Fresh Lily Bulb (petals separated and cleaned)
- 8 pieces Goji Berries (rehydrated in warm water)
The Finishing Touch
- 2 tablespoons Light Soy Sauce (premium 'First Extract')
- 1/2 teaspoon Sesame Oil (toasted)
- 1 tablespoon Chives (micro-planed or finely minced)
- 1 sheet Edible Gold Leaf (optional, for fine dining presentation)
👨🍳 Instructions
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1
Drain the soaked scallops, reserving the soaking liquid. Place scallops in a small bowl with Shaoxing wine and ginger slices; steam for 30 minutes until very tender.
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2
Once cooled, shred the scallops into fine, hair-like threads. Set aside half for the custard and half to be fried as a crispy garnish.
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3
Prepare the lily bulb by trimming any brown edges off the petals. Blanch them in boiling water for exactly 30 seconds, then shock in ice water to maintain their crisp, pearlescent quality.
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4
In a large mixing bowl, gently whisk the eggs. Avoid creating too many bubbles; you want a homogeneous mixture, not a frothy one.
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5
Combine the cooled chicken stock with the reserved scallop soaking liquid. The total liquid volume should be exactly 1.5 to 2 times the volume of the eggs for a 'tofu-brain' consistency.
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6
Slowly pour the stock mixture into the eggs, whisking gently. Season with sea salt.
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7
CRITICAL STEP: Strain the egg mixture through a fine-mesh sieve (or twice for extra smoothness) into a glass measuring jug to remove any chalazae or undissolved proteins.
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8
Divide the shredded scallops (the non-fried half) into 4 shallow fine-dining porcelain bowls. Gently pour the egg mixture over the scallops.
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9
Use a toothpick or a kitchen torch to pop any tiny bubbles remaining on the surface of the liquid. This ensures a mirror-like finish.
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10
Cover each bowl tightly with heat-resistant plastic wrap or a ceramic lid to prevent steam droplets from scarring the surface.
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11
Steam over low heat (simmering water, not boiling) for 10-12 minutes. The center should have a slight, jellied wobble when moved.
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12
While steaming, flash-fry the remaining shredded scallops in a teaspoon of oil until golden and crispy. Drain on paper towels.
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13
Remove the bowls from the steamer. Carefully arrange the lily bulb petals and goji berries on top of the set custard.
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14
Mix the light soy sauce and sesame oil. Drizzle a small amount around the edges of the custard.
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15
Garnish with the crispy scallops, minced chives, and a tiny fleck of gold leaf for a luxurious finish. Serve immediately.
💡 Chef's Tips
Use room temperature eggs and lukewarm stock to ensure the proteins coagulate evenly without shocking. The 1.5:1 liquid-to-egg ratio is the golden rule for a texture that is firm enough to hold but melts on the tongue. Low heat is non-negotiable; high heat causes the eggs to expand too quickly, creating unsightly holes or a 'honeycomb' texture. If fresh lily bulbs are unavailable, you can use dried ones soaked overnight, though they will lack the signature crunch of fresh petals. Always strain the egg mixture; this is the secret difference between home cooking and professional fine dining.
🍽️ Serving Suggestions
Pair with a chilled, crisp Riesling or a delicate Jasmine Silver Needle white tea to complement the floral notes of the lily bulb. Serve as a starter to a multi-course Cantonese banquet alongside braised abalone or steamed sea bass. Accompany with a side of lightly sautéed pea shoots with garlic for a vibrant color contrast. For an ultra-luxurious version, add a teaspoon of premium Oscietra caviar on top just before serving.