Chinese steamed egg
Chinese steamed egg, from above
Non vegEggChina

Chinese steamed egg

Wobbly, silky egg custard with soy on top. Comfort you can eat with a spoon.

20 minTime
10 gProtein each
mildSpice
Silken egg2 chapters · 1 min read

Make it your way

Grandma's waySilky steamed egg custard with soy and sesame oil.
The original
124kcalsame
10 gproteinsame
0 gfibresame
20minutessame

Zheng shui dan, the home classic.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg3
Water1 cup minus 1 tbsp, warm (or stock)
Salta pinch
Soy sauce2 tsp
Sesame oil½ tsp
Spring onion (green onion, scallion)a little, sliced

Method

4 steps
  1. 1Beat the eggs with salt, then stir in the warm water (1 1/2 times the egg volume).
  2. 2Strain into a shallow bowl and skim off any bubbles.
  3. 3Cover with a plate or foil and steam on low to medium heat.
  4. 4Check: it should wobble like set jelly. Drizzle soy and sesame oil and add spring onion.
Serve it like this

Serve in its steaming bowl with a spoon, soy and sesame oil glossy on the surface, beside rice and a stir fry.

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Make it a meal

What goes with Chinese steamed egg: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yunnan pineapple rice60 min
Bread or rice Scallion pancakes50 min
With a main Tomato and egg stir fry15 min
With a main Shanghai fried noodles25 min
On the side Stir fried bok choy with garlic10 min
To drink Doujiang40 min
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