Shanghainese Stir-fry Egg Whites (#賽螃蟹)

Shanghainese Stir-fry Egg Whites

  20 mins  Cooking - Free food icons 15 mins  Client, dinner, eat, food, man, meal, restaurant icon  4 servings
Course: Main course
Cuisine: Chinese


  • 1 Broccoli 
  • 4 pieces Dried Scallop
  • 4 Egg whites
  • 1 tb-sp Milk
  • 1/4 t-sp Salt
  • 1/4 t-sp White pepper
  • 1 Egg yolk


  Sauce and seasoning

  • 2 tb-sp Black vinegar (optional)


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1.Soak the dried scallops for 2 hours in boiled water.

2. Drain the water and dry with kitchen paper towel and break the scallops apart with fingers

3. Blanched the broccoli and wash thoroughly

4. Boil a pot of water with the broccoli for 10 mins

5. Whisk the egg whites, milk, dried scallop, salt and white pepper together

6. Heat up the same pan with 2 tablespoon of oil in medium heat 

7. Add in the egg white mixture and using a wooden spoon, mix the egg white around continuously until scrambled and cooked through

8. Place the blanched broccoli around the plate and the scrambled egg white at the centre

9. Place the egg yolk in the middle of the egg white and serve with vinegar of choice


Bright, idea, lamp, tips iconStep's secret tips:

  • Be aware that not to use high heat while cooking the egg white
  • 1/4 cup of crab meat is option, you may stir in the cooked crab meat into the egg white while it is 50% cooked through

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