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Zheng Dan
Chinese Steamed Egg Custard
A silky smooth, savory steamed egg custard. This is the gentlest, most comforting, and easiest dish in Chinese home cooking, perfect for any meal.
🧂 Ingrédients
- 3 Large Eggs(At room temperature for even cooking.)
- 300 ml Chicken stock or water(Preferably low-sodium chicken stock for more flavor. Must be cooled to room temperature or lukewarm.)
- 1 tbsp Light soy sauce(Or to taste. Use a good quality, light-colored soy sauce.)
- 1 tsp Sesame oil(Toasted sesame oil for best aroma.)
- 1 Scallions (green onions)(Thinly sliced, green parts only, for garnish.)
- 1/4 tsp Salt(Optional, to enhance flavor if using water or unsalted stock.)
👨🍳 Instructions
- 1
Gently whisk the eggs in a medium bowl. Avoid creating too many air bubbles; aim for a smooth, homogenous mixture without froth. Add the cooled chicken stock (or water) and optional salt. Whisk gently until just combined. The ratio of eggs to liquid is crucial for texture; a 1: 1.5 ratio (by volume) is standard.
⏱️ 5 minutes - 2
Strain the egg mixture through a fine-mesh sieve into a shallow, heatproof dish (ceramic or glass is ideal). This step is critical for achieving a silky-smooth, bubble-free custard. Discard any chalazae or unincorporated egg white.
⏱️ 2 minutes - 3
Cover the dish tightly with aluminum foil or a heatproof lid. This prevents condensation from dripping onto the surface of the custard, ensuring a smooth finish. Prepare your steamer: fill a wok or large pot with about 1-2 inches of water and bring it to a gentle simmer over medium-low heat. The water should be simmering, not boiling vigorously. Place the covered dish on a rack inside the steamer. Steam for 12-15 minutes.
⏱️ 12-15 minutes - 4
The custard is ready when it is just set. It should jiggle slightly when the dish is gently shaken, like a soft jelly, and a toothpick inserted near the center should come out clean. Be careful not to overcook, or it will become rubbery. Carefully remove the dish from the steamer.
⏱️ 1 minute - 5
Uncover the dish. Drizzle the steamed egg custard evenly with light soy sauce and toasted sesame oil. Garnish generously with the thinly sliced scallion greens.
⏱️ 1 minute
💡 Conseils de pro
- ✓Strain the egg mixture through a fine-mesh sieve for an ultra-silky, smooth texture.
- ✓Steam over low, gentle heat (simmering water) to prevent the formation of large bubbles and ensure a delicate custard.
- ✓The finished custard should have a delicate wobble, similar to a panna cotta or a very soft jelly.
- ✓Ensure the liquid used is cooled or lukewarm; hot liquid will cook the eggs prematurely.
- ✓Adjust soy sauce and sesame oil to your personal preference.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of marinated minced pork or ground chicken to the bottom of the dish before pouring the egg mixture.
- Incorporate small, cooked shrimp or finely chopped seafood into the egg mixture.
- Add a pinch of white pepper for a subtle kick.