Chinese Steamed Eggs or “zheng shui dan” as it’s known to the locals, is a comforting homestyle dish that exudes a luscious, smooth and custard-like texture. This fragrant and savory delight is perfect for quiet family dinners and large gatherings alike, the simplicity of this dish allows it to be flexibly paired with any course of meal. The secret ingredient? Love, with a hearty dash of patience. Trust that with the first silky smooth texture that slides down your palate, you’ll be smitten, and so will your dinner guests.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Yield: 4 servings
So buckle up home chefs! Get ready for this culinary journey to making one of the most favorite dishes of the Chinese household. Let’s jump right into it, shall we?
Ingredients & Equipment You’ll Need
- 4 large eggs
- 2 cups of water
- 1/2 tsp salt
- 1 green onion, chopped (optional)
You’ll also need a steamer or a large pot and a dish that fits inside for steaming.
The nature of Chinese Steamed Eggs calls for simple but crucial ingredients. The eggs, mixed with the right amount of water and salt, help create the custard-like texture and the delicate, savory flavor. The green onion is optional, but a sprinkle can add happy colors and a crunch to the smooth dish. If you don’t have a green onion, you can always substitute with other herbs or even some sesame seeds for that additional flavor.
How To Make Chinese Steamed Eggs
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Start by beating the eggs in a bowl until smooth, adding some salt to taste. Go easy on the beat, aim for homogeneity, not frothiness. This will help achieve that creamy consistency we love in our Chinese Steamed Eggs.
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The next step might seem a bit unusual but bear with me. Warm the water till near boiling and slowly mix it with the beaten eggs. Gradually adding the warm water helps prevent the potentially unpleasant eggy smell.
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Strain the mixture into a heat safe dish to get rid of any lumps, ensuring pure silky, smoothness. Cover the dish and place it into a steamer.
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Steam on medium heat for about 10 minutes or until the eggs are set and the custard is silky.
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Remove from the heat and serve hot, garnished with chopped green onions.
Tips For The Best Results
- Always use fresh eggs.
- Ratio of egg to water is critical for texture, aim for 1:2.
- Too High heat can create bubbles, leading to a rough texture. Steam on medium heat.
Storage Tips
- Store leftovers in a covered container. They will keep for up to 3 days in the refrigerator.
- Reheat in a steamer for best texture.
Frequently Asked Questions
Q: Can I use a microwave to cook this?
A: While it is possible, it’s not recommended as it can change the texture quite drastically.
Q: Is Chinese Steamed Egg spicy?
A: No, it’s quite a mild dish with a savory taste.
Q: Can I add other ingredients to the eggs?
A: Yes, you can. Feel free to experiment and add your favorite herbs and spices.
Q: Can I cook this without a steamer?
A: Yes, you can use a pot and a dish that fits inside for steaming.
Q: How to achieve the silky, smooth texture of the steamed eggs?
A: It’s all in the amount and temperature of water you use plus the duration and heat settings for steaming. Follow the instructions given above closely.
Nutritional Facts of Chinese Steamed Eggs
Per Serving: 90 Calories; 6 g Fat; 4 g Carbohydrates; 6 g Protein. Full of vitamins, notably B-12, and protein.
There you have it! The perfect recipe to cook up some creamy, delicious Chinese Steamed Eggs! Let your kitchen be enrobed in the soft and subtle aroma of this delightful dish. It’s a must-try and we’re positive you’ll adore it as much as we do. Feel free to reinvent this recipe with your own personal tweaks. Go on, whip up a storm in your kitchen!
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