ReceptnaptárZhengdan (steamed egg custard)
Steamed egg custard (zhengdan) is a silky, light, almost pudding-like egg dish in Chinese homes. The secret is the exact ratio, sieving and gentle steaming, which give a perfectly smooth, bubble-free surface. It is also good for children and anyone recovering from illness.
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Ingredients
Method
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- Beat the eggs in a bowl, taking care not to make them foamy.
- Add the lukewarm stock (about 40 °C) and the salt and stir gently; the ratio is roughly 1 part egg to 1.5 parts liquid by volume.
- Pass the mixture through a fine sieve so it is completely smooth, and skim off any foam with a spoon.
- Pour into a deep heatproof bowl and cover loosely with a plate or foil so water does not drip on it.
- Steam over medium-low heat for 10–12 minutes until set but still slightly wobbly in the centre.
- Drizzle with soy sauce and sesame oil, sprinkle with spring onion and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use lukewarm stock: cold liquid sets unevenly.
- Sieving and skimming the bubbles gives the smooth surface.
- Do not steam at a rolling boil or the custard turns honeycombed; cover the bowl.
- Serve warm and quickly, as it firms up as it cools.
Frequently asked questions
Why is the surface full of holes?
The steam was too strong, you did not sieve the mixture, or you steamed it uncovered.
What can I add?
Finely chopped shrimp, mushrooms or ham.
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