Recipe courtesy of Ching-He Huang
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Steamed Egg Custard

Recipe courtesy of Martin Yan

Steamers

Recipe courtesy of Sandra Lee

Steamed Lobsters

Recipe courtesy of Food Network Kitchen

Steamed Clams

Recipe courtesy of Robert Irvine

Steamed Artichokes

Recipe courtesy of Food Network Kitchen

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Artichoke

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.