{"id":1079,"date":"2025-01-06T01:14:33","date_gmt":"2025-01-06T01:14:33","guid":{"rendered":"http:\/\/ramimarcus.com\/fastorfancy\/?p=1079"},"modified":"2025-10-01T07:19:20","modified_gmt":"2025-10-01T07:19:20","slug":"steamed-eggs-zhengdan","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/steamed-eggs-zhengdan\/","title":{"rendered":"Steamed Eggs (Zh\u0113ngd\u00e0n)"},"content":{"rendered":"\n
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Prep:<\/strong> 5m<\/p>\n<\/div>\n\n\n\n

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Cook:<\/strong> 10m<\/p>\n<\/div>\n\n\n\n

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Servings:<\/strong> 2<\/p>\n<\/div>\n<\/div>\n\n\n

\"\"<\/figure>\n\n

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. <\/p><\/div>\n\n\n

—Ingredients—<\/h2>\n\n\n\n
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Fast<\/em><\/h4>\n\n\n\n
    \n
  • 2 eggs<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n\n\n\n
  • 1 tsp oil<\/li>\n\n\n\n
  • 1 tsp chicken bouillon dissolved in 3\/4c warm water<\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n

    Fancy<\/em><\/h4>\n\n\n\n
      \n
    • 2 eggs, beaten<\/li>\n\n\n\n
    • 1 tsp salt<\/li>\n\n\n\n
    • 1 tsp oil<\/li>\n\n\n\n
    • 3\/4c warm chicken stock<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
      \n
      \n
      Optional toppings<\/em><\/h5>\n\n\n\n
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      • Chili oil<\/li>\n\n\n\n
      • Green onion, sliced<\/li>\n\n\n\n
      • Sesame oil<\/li>\n\n\n\n
      • Soy Sauce<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

        —Method—<\/h2>\n\n\n\n
          \n
        1. Bring about an inch of water to boil in a pot, then reduce heat to a low simmer.<\/li>\n\n\n\n
        2. Mix all ingredients in a mixing bowl, then pour through a fine strainer into a serving bowl.<\/li>\n\n\n\n
        3. Cover with a plate or plastic wrap.<\/li>\n\n\n\n
        4. Place the covered bowl on a rack in the pot and cover the pot.<\/li>\n\n\n\n
        5. Steam until middle sets, about 10m. Exact time may differ depending on number of eggs and shape and size of bowl.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
          \n

          <\/div><\/p>\n\n\n\n

          —Notes—<\/h4>\n\n\n\n
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          • If you have air bubbles, your steam may be too intense. Turn down the heat.<\/li>\n\n\n\n
          • The liquid should be between 95 – 105 degrees.<\/li>\n\n\n\n
          • To make more servings, it’s easiest to increase the number of containers with the recipe size.<\/li>\n\n\n\n
          • If increasing recipe size, anything more than double will be more difficult to cook evenly.<\/li>\n<\/ul>\n\n\n\n

            —Serving Ideas—<\/h4>\n\n\n\n
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            • If topping with soy sauce, slice a diamond pattern into the steamed eggs to let it penetrate.<\/li>\n<\/ul>\n\n\n\n
              \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

              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.<\/p>\n","protected":false},"author":1,"featured_media":1088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[43,39],"class_list":["post-1079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-breakfast","tag-chinese"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=1079"}],"version-history":[{"count":10,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1079\/revisions"}],"predecessor-version":[{"id":1153,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1079\/revisions\/1153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media\/1088"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=1079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=1079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=1079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}