Chinese Steamed Eggs
Chinese steamed eggs (蒸水蛋, zhēng shuǐ dàn) are a much-loved traditional dish in China. It is a simple, delicate preparation: beaten eggs are mixed with water or stock, then gently steamed until they set into a silky, glassy-smooth savoury custard.
Ingrédients
- Egg-to-water ratio = 1:2 / For 180g of egg, add 360g of lukewarm water. 3 eggs were used here.
- Light soy sauce and sesame oil
Instructions
- Beat the eggs.
- Pour in the water while you keep beating.
- Strain the mixture to remove the foam and any lumps.
- Pour the mixture into a shallow dish.
- Heat water in a pot big enough to take the dish and to let you lift it back out easily once cooked.
- Lower the dish in as soon as the water boils. Cover the dish with cling film or a lid so the condensation does not drip onto the eggs while they cook.
- Steam over medium heat for 15 minutes.
- Turn the heat off and let it finish cooking for another 5 minutes.
- Season with soy sauce and sesame oil, and serve.