Chinese Steamed Egg Custard (蒸水蛋 - Zheng Shui Dan)

1. 1

   In a bowl, whisk eggs. After eggs are smooth, mix chicken stock and soy sauce until mixture is a light yellow. If you prefer a different bowl for serving, you can transfer liquid into another bowl for steaming.

2. 2

   Prepare your steaming equipment. When the water boils at medium-high heat, place your bowl of mixture into the steamer. Cover bowl of mixture with a lid or a plate. Steam for about 10-15 mins at high heat.

3. 3

   When the eggs are ready, remove the bowl from steamer. Drizzle sesame oil and soy sauce on top and garnish with green onions. Serve immediately with steamed rice!

* Per serving · 4 servings · Values may vary.

No additional tips available.