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Steamed White Egg Pearls SWALLOW NEST Soup

Serves:  4

Prep Time:  10 min Cook Time: 8 min Ingredients:

  • 1 tsp (5 mL) Cooking oil 
  • 4 Egg whites 
  • 8 1/2 oz (245 g) SWALLOW NEST (Soaked in water for 6 hours at least, Pre Cooked)  8 Parsley leaves 
  • 3 cups (750 mL) Chicken stock 
  • 1/2 tsp (2.5 mL) Salt
  • 1/2 tsp (2.5 mL) Sugar 
  • 2 oz (60 g) Cornstarch
  • 1 oz (30 g) Minced, cured ham 


  • Brush the inside of 8 pearl-shaped Chinese soup spoons with cooking oil.
  • Stir the egg whites in a bowl and pour into soup spoons. 
  • Add ½ oz. of SWALLOW NEST in each spoon and garnish with parsley leaves.
  • Boil water in a large pot. Place the spoons on a rack above the water level in the pot. Cover and steam on medium to high heat for 5 minutes.
    The eggs will form pearl shapes. Separate them from the spoons and set them aside on a plate for later use.
  • Boil chicken stock in a pot for 3 minutes and add 8 oz. of bird’s nest. (This is separate from the bird’s nest we added above)
  • Add salt and sugar in the pot, and cook for another 30 seconds. 
  • Thicken with cornstarch and stir for one minute. 

Your soup is now complete.

Divide the finished soup into 4 soup bowls, and garnish with 2 egg white pearls each (from above step) and cured ham. Serve immediately.