Recipe courtesy of Ching-He Huang
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 appetizer servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

IDEAS YOU'LL LOVE

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Perfect Steamed Broccoli

Recipe courtesy of Michele Urvater

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Steamed Mussels

Recipe courtesy of Tyler Florence

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Herbed-Baked Eggs

Recipe courtesy of Ina Garten

Eggs Over Easy

Recipe courtesy of Alton Brown

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking