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Zheng Dan

Name: Zheng Dan
Prep time: PT10 minutes
Cook time: PT12-15 minutes
Total time: PT22-25 minutes
Yield: 4
Cuisine: China
Ingredients: 3 undefined 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 undefined Scallions (green onions) (Thinly sliced, green parts only, for garnish.); 1/4 tsp Salt (Optional, to enhance flavor if using water or unsalted stock.)

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.

Förberedelsetid10 minutes

Tillagningstid12-15 minutes

Total tid22-25 minutes

Portioner4

SvårighetsgradEasy

2 ändringar· Feb 8

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🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.