To prepare edible bird's nest, soak one whole dry nest (about 8–14 g) in clean, room-temperature water for 4–6 hours or overnight until it fully expands, rinse it gently to remove fine feathers and debris, then double-boil it with water and rock sugar for about 40 minutes. That's the method we recommend at Ten Lei Yen, and careful soaking and cleaning protect the delicate strands and give you a clean, tender result.
A few things to keep in mind before you start: one whole dry nest is about 8–14 g and expands to several times its dry size. Rinse gently and lift out fine feathers with tweezers, and don't soak it in hot water. White nest needs about 40 minutes of double-boiling. Once it's cooked, refrigerate it and use it within 3–5 days; dry nest keeps 2–3 years.
Regular price
$800
Sale price
$725
What you'll need
You'll want a whole dry edible bird's nest (about 8–14 g per piece), a clean bowl and filtered water, fine tweezers and a small fine-mesh strainer, and a double-boiler or a heatproof bowl set over a pot.
How do you soak and clean it, step by step?
1. Soak
Place the dry nest in a bowl and cover it with clean, room-temperature water. Soak 4–6 hours, or overnight, until it's fully expanded and soft. Don't use hot water — it can cause the nest to break down and lose its texture.
2. Loosen and inspect
Once it's expanded, gently separate the strands with your fingers. Lift the nest from the water and look it over for fine feathers or tiny debris.
3. Clean
Using tweezers, remove any remaining feathers. Swirl the strands in a bowl of fresh water and lift them out; fine particles will sink to the bottom. Repeat once or twice with clean water. A fine-mesh strainer makes rinsing easier.
4. Drain
Drain the cleaned nest well. It's now ready to cook.
5. Double-boil
Place the nest in a heatproof bowl with water and rock sugar, or add it to a savory broth. Double-boil over simmering water for about 40 minutes, until tender. Double-boiling is gentle and helps keep the strands intact.
What mistakes should you avoid?
The most common one is soaking in hot water instead of room-temperature water. Another is over-soaking far beyond full expansion, which can make the texture too soft. People also sometimes boil the nest directly over high heat instead of double-boiling it, or add so much sugar that it masks the natural flavor.
How much to prepare and how to store it
A whole dry nest (about 8–14 g) expands to several times its size and makes one whole-nest bowl; a standard serving uses 3–5 g of dry nest. Refrigerate cooked nest and use it within 3–5 days. Keep dry nest in a sealed container in a cool, dry place, where it lasts 2–3 years. For a finished dish, try our chilled bird's nest with honeydew melon.
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