Silky Steamed Egg (Zheng Shui Dan)
Local name: 蒸水蛋
In short: Silky Chinese steamed egg made from eggs and warm water, gently steamed until just set and topped with soy sauce, sesame oil and scallion. It takes about 22 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 85 kcal
Zheng shui dan is the wobbling, silky egg dish that Chinese families make for children and for anyone who wants something gentle. Eggs are beaten with warm water or stock, strained and steamed very gently so the surface stays smooth as glass. A few drops of soy sauce and sesame oil are all it needs. The ratio of liquid to egg and the low heat separate a silky result from a pitted, rubbery one.
Instructions
- Beat the eggs with chopsticks or a fork, lifting them rather than whisking, so you do not create foam. Stir in the salt.
- Slowly pour in the warm water, stirring gently until combined.
- Pour the mixture through a fine sieve into a shallow heatproof bowl. Skim off any bubbles with a spoon, then cover the bowl tightly with a plate or foil so water droplets do not fall onto the surface.
- Bring the water in a steamer to a boil. Set the bowl in, lower the heat to medium-low and cover, leaving the lid slightly open with a chopstick.
- Steam for 10 to 12 minutes, until the custard is set and the center only jiggles slightly, like soft tofu. A small knife inserted in the middle should come out clean.
- Drizzle with the soy sauce and sesame oil, scatter the scallion over the top and serve warm in the bowl.
Tips
- Straining and skimming the bubbles gives a mirror-smooth surface. If the top is pitted, the heat was too high, so keep the water at a gentle simmer.
- To make it more filling, scatter a spoonful of finely diced soaked shiitake mushrooms over the custard halfway through steaming, or serve it over steamed rice.
Questions and answers
What is the ratio of egg to water in steamed egg?
A ratio of about 1 part beaten egg to 1.5 parts liquid by volume makes a very soft, silky custard. Use 1 to 1 for a firmer set.
Why does my steamed egg have holes?
The steam was too hot or the mixture contained bubbles. Strain the egg, skim the foam, cover the bowl and steam at a gentle simmer.
Can I make steamed egg in a microwave?
Yes. Cover the bowl with a plate and cook at 50 percent power for 5 to 6 minutes, checking at 4. It is less reliable than steaming, so watch for a gentle set.
How long does it take to make Silky Steamed Egg (Zheng Shui Dan)?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Silky Steamed Egg (Zheng Shui Dan)?
About 85 kcal per serving, with 6 g of protein, 1 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 85 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 1 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 510 mg |
Estimated values, calculated from the ingredients.
