Cantonese savory egg custard. Similar to Japanese chawanmushi, and Korean gyeranjjim but more delicate and more interesting in it’s flavorcontrast.  Super easy to make, nutritious and keto ready.



  • Eggs  – 3 pc
  • Water  – 1 cup
  • Dried Scallop – 2 pc


  • Light Soy Sauce –  1 teaspoon
  • Water – 1 teaspoon
  • Sesame Oil – 1/8 teaspoon
  • White Pepper (optional) 


  • Scallion / Green onion 


At least 1 hour before cooking…

  1.  Soak dried scallop in 1 cup of water until softened. Keep the water for later use. 
  2. Gently pull apart the soft scallops with your hand. 

Mix well… 

  1. Gently but thoroughly mixed up the egg yolk and white in an 8″ bowl. 
  2. Add the water from soaking the scallop into the light yellow egg mixture, stir to combine. 
  3. Add the dried scallops. Let the shredded scallop sink to the bottom of the bowl. 

Steam for 20 min.. 

  1. Place a steaming rack in a wok/large pot. Add water for steaming. Water should cover the bottom 1/2 inch of the bowl creating a water bath. 
  2. Steam with the lid on but leave 1/2 inch crack to let the steam out. Steam till the egg is set to a custard consistency, about 20 min. 
  3. Test with a toothpick. Insert a toothpick into the custard, if it pulls out clean, the custard is ready. 


1. Mix up the seasoning ( light soy sauce, water, sesame oil and white pepper), pour a thin layer of sauce over the egg custard before serving. 

2. Garnish with scallion.