Eggs with Dried Scallops, also known as Conpoy, take the very simple dish of basic scrambled eggs to a new level. In China, and across south-east Asia, other ingredients are often included to eggs to add an umami boost. Dried mushrooms or cured ham both work very well, and fish sauce is sometimes used. Here, conpoy, are added to the same effect. To offset the natural sweetness of the dried scallop, a little chili paste is included as well.
Ingredients for Eggs with Dried Scallops
- 4 Eggs;
- 1 large Scallion, cut in oblique rings;
- 2 tbsp. small Dried Scallops, or 3 – 4 medium ones;
- 1 tsp. Chili Paste (Sambal Oelek is used here);
- ½ tsp. Sugar;
- 1 ½ tsp. Cornstarch;
- 1 pinch each of Salt and White Pepper.
The Dried Scallops used here are known as ‘Conpoy’ in Cantonese cuisine, where they are used extensively. If you are not very familiar with the terrific, flavor packed ingredient, you might like to read the introductory article: How to prepare and use Dried Scallops.
First, put the conpoy in a small bowl and cover with boiling water (about a quarter cup, or so). Allow the conpoy to soften and cool and then quickly whiz the lot in a food processor to break up the fibers as much as possible.
In a suitable bowl, mix the constarch with just enough water to make a slurry and then add the sugar, salt, and pepper along with the eggs. Beat until frothy and then stir in the scallion and chili paste.
Heat a little oil in a pan over moderate heat and pour in the conpoy mix and let it start to steam and bubble. Then pour in the egg mixture and, when the bottom starts to ‘set’, start folding the mix in on itself to form large ‘curds’ When everything is just about cooked through, but still just a little moist, turn everything into a heated dish for immediate service.