Chinese Steamed Egg (Zheng Shui Dan)
Chinese Steamed Egg (Zheng Shui Dan)
Ingredients
- 2 large eggs
- 1 1/2 cups chicken stock, warm
- 1/4 teaspoon salt
- 1 teaspoon sesame oil, for drizzling
- 1 tablespoon green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, crack the 2 large eggs. Lightly beat the eggs with a fork or whisk until the yolks and whites are just combined, being careful not to incorporate too much air.
⏱️ 2 min
- 2
Gradually pour the warm chicken stock into the beaten eggs while continuously stirring. Add the salt and stir until dissolved. The warmth of the stock helps create a smoother custard.
⏱️ 3 min
- 3
Strain the egg mixture through a fine-mesh sieve into a heatproof bowl or shallow dish. This step is crucial for achieving a silky, smooth texture by removing any chalazae or unincorporated egg bits.
⏱️ 2 min
- 4
Cover the bowl or dish tightly with plastic wrap or aluminum foil. If using plastic wrap, poke a few small holes in the top to allow steam to escape.
⏱️ 1 min
- 5
Prepare a steamer. Bring water to a boil in the bottom of a steamer pot or wok. Once boiling, reduce the heat to low to maintain a gentle simmer.
⏱️ 3 min
- 6
Carefully place the covered bowl with the egg mixture into the steamer. Steam gently over low heat for 12-15 minutes, or until the egg custard is just set but still slightly wobbly in the center. Overcooking will result in a tough, porous texture.
⏱️ 15 min
- 7
Remove the steamed egg from the steamer. Carefully remove the cover. Drizzle with sesame oil and garnish with sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Steamed Egg (Zheng Shui Dan)
- 2 large eggs
- 1 1/2 cups chicken stock, warm
- 1/4 teaspoon salt
- 1 teaspoon sesame oil, for drizzling
- 1 tablespoon green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, crack the 2 large eggs. Lightly beat the eggs with a fork or whisk until the yolks and whites are just combined, being careful not to incorporate too much air.
⏱️ 2 min - 2
Gradually pour the warm chicken stock into the beaten eggs while continuously stirring. Add the salt and stir until dissolved. The warmth of the stock helps create a smoother custard.
⏱️ 3 min - 3
Strain the egg mixture through a fine-mesh sieve into a heatproof bowl or shallow dish. This step is crucial for achieving a silky, smooth texture by removing any chalazae or unincorporated egg bits.
⏱️ 2 min - 4
Cover the bowl or dish tightly with plastic wrap or aluminum foil. If using plastic wrap, poke a few small holes in the top to allow steam to escape.
⏱️ 1 min - 5
Prepare a steamer. Bring water to a boil in the bottom of a steamer pot or wok. Once boiling, reduce the heat to low to maintain a gentle simmer.
⏱️ 3 min - 6
Carefully place the covered bowl with the egg mixture into the steamer. Steam gently over low heat for 12-15 minutes, or until the egg custard is just set but still slightly wobbly in the center. Overcooking will result in a tough, porous texture.
⏱️ 15 min - 7
Remove the steamed egg from the steamer. Carefully remove the cover. Drizzle with sesame oil and garnish with sliced green onions before serving immediately.
⏱️ 2 min