Steamed Eggs

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Introduction: Steamed Eggs

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)

5 eggs
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

Step 2:

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).

Step 3:

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.

Step 4:

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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    11 Comments

    0
    lnxusr
    lnxusr

    7 years ago on Introduction

    Sounds like tomorrow’s breakfast. I still have some turkey broth in the freezer from last Christmas' carcass I think I'll use but I need to know the right quantity. Is that second ingredient 1/2 of a 14oz can of chicken broth, or 1/2 of a 28 oz can of chicken broth which would be 14oz?

    0
    Lady_G
    Lady_G

    Reply 7 years ago on Introduction

    Hi there, for the broth I used 1/2 of a 14oz can. You can play around with the liquid amount. If you have less liquid then it comes out a bit firmer, and if you add a little more it'll be silken texture. Enjoy breakie!!

    0
    jonikam
    jonikam

    7 years ago on Introduction

    This sounds delish, would it work just as well in a bamboo steamer?

    0
    lnxusr
    lnxusr

    Reply 7 years ago on Introduction

    I would think a bamboo steamer was the original method of making this.

    0
    Lady_G
    Lady_G

    Reply 7 years ago on Introduction

    That's a great idea! I haven't tried using a bamboo steamer but I would think it'll have similar result. Let me know if you make it.

    0
    jonikam
    jonikam

    Reply 7 years ago on Introduction

    As a matter of fact planning on making it for Sunday brunch, so I'll let you know, thanks for the great recipe, by the way.

    0
    kaosfury
    kaosfury

    7 years ago on Introduction

    This sounds delicious, but I'm sure to be the only one in my house to try it at first. Will need to play with making a single egg version. Maybe with some scallions and fried bacon bits...

    0
    Ray Makes Stuff
    Ray Makes Stuff

    7 years ago

    You may want to proofread step 4. It says "medium hate." :)

    0
    Lady_G
    Lady_G

    Reply 7 years ago on Introduction

    haha...great catch rmgp! Always need a second pair of eyes to proof read.

    0
    firehorse
    firehorse

    7 years ago on Introduction

    Thanks! I was craving this dish and didn't know how to make it.