Introduction: Steamed Eggs
Second Prize in the
Chinese Food Contest
Growing up in China, my dad would often make me steamed eggs for breakfast. This simple yet nutritious meal has served as comfort food for me ever since and now I’m going to share with you my version of Zheng Dan (steamed eggs). You can take this basic recipe and create your own variation by adding chopped vegetables/meats, or you can experiment with a sweet version!
Step 1: Ingredients (4 Servings)
½ can of chicken broth (14 oz)
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of sesame oil
Optional toppings (finely chopped to sprinkle on top): ham, scallions, or cilantro
Combine the eggs, chicken broth, salt and pepper in a bowl. Gently whisk (want to avoid creating large air bubbles) until well combined. Run the mixture through a strainer to get the very silky smooth texture. Divide the mixture into 4 heat-safe ceramic bowls and cover with saran wrap (this prevents water from dripping into the bowls while steaming).
Place a metal rack in a large pot and fill the pot with water couple inches up the sides. Bring the water to a gentle boil then place the bowls of steam egg mixture on the metal rack. Cover the pot and cook over low to medium heat for 15 minutes.
Carefully remove the bowls from the pot. Sprinkle on any toppings you wish to add and drizzle on couple of drops of sesame oil and enjoy!
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