Fast or Fancy

Steamed Eggs (Zhēngdàn)

Prep: 5m

Cook: 10m

Servings: 2

Steamed eggs are basically a savory custard with a wonderfully smooth and silky texture. A Chinese comfort food, steamed eggs are served for breakfast, but also as a side dish for larger meals. They will make you happy. And they’re quick to make – once you get the hang of it.

—Ingredients—

Fast

  • 2 eggs
  • 1 tsp salt
  • 1 tsp oil
  • 1 tsp chicken bouillon dissolved in 3/4c warm water

Fancy

  • 2 eggs, beaten
  • 1 tsp salt
  • 1 tsp oil
  • 3/4c warm chicken stock
Optional toppings
  • Chili oil
  • Green onion, sliced
  • Sesame oil
  • Soy Sauce

—Method—

  1. Bring about an inch of water to boil in a pot, then reduce heat to a low simmer.
  2. Mix all ingredients in a mixing bowl, then pour through a fine strainer into a serving bowl.
  3. Cover with a plate or plastic wrap.
  4. Place the covered bowl on a rack in the pot and cover the pot.
  5. Steam until middle sets, about 10m. Exact time may differ depending on number of eggs and shape and size of bowl.

—Notes—

  • If you have air bubbles, your steam may be too intense. Turn down the heat.
  • The liquid should be between 95 – 105 degrees.
  • To make more servings, it’s easiest to increase the number of containers with the recipe size.
  • If increasing recipe size, anything more than double will be more difficult to cook evenly.

—Serving Ideas—

  • If topping with soy sauce, slice a diamond pattern into the steamed eggs to let it penetrate.

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