Chinese Steamed Egg

Name: Chinese Steamed Egg
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 eggs; About 270ml warm water or light stock (1.5 times the egg volume); A pinch of salt; 1 tbsp light soy sauce; 1/2 tsp sesame oil; Spring onion, finely sliced

蒸水蛋/jung shway DAHN/

Also known as: Zheng Shui Dan, Ji Dan Geng, Chinese Steamed Egg Custard

About this dish

Eggs beaten with water or stock and gently steamed into a smooth, wobbly custard, finished with soy sauce, sesame oil and spring onion.

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Ingredients

🥚3 eggs

💧About 270ml warm water or light stock (1.5 times the egg volume)

🧂A pinch of salt

🫙1 tbsp light soy sauce

🌰1/2 tsp sesame oil

🌿Spring onion, finely sliced

Method

Serves 2

Beat the eggs with salt, then stir in the warm water.

Strain into a shallow bowl and skim off any bubbles.

Cover with a plate or cling film.

Steam over a gentle heat for 10–12 minutes until just set.

Drizzle with soy and sesame oil and scatter with spring onion.

✓ What Makes it Authentic

Zheng shui dan is everyday Chinese home cooking, often one of the first dishes children eat; the secret is low heat for a mirror-smooth top.

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