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Chinese 20 min Medium
Steamed Egg Custard
Silky steamed savoury egg, smooth as tofu.
Origin & Story
Zhengshuidan (steamed water egg) is a gentle Chinese home dish, beloved for its custard-smooth texture achieved by steaming beaten egg with water on low heat.
Main Spices & Their Role
White pepper
A subtle warming seasoning.
Spring onion
Scattered on top for freshness.
Ingredients
- 3 eggs
- 1.5 cups warm water
- 1 tsp soy sauce
- 1/4 tsp white pepper
- 1 tsp sesame oil
- Spring onion
- Salt
Method
- 01
Beat the eggs with the warm water and salt until smooth.
- 02
Strain the mixture into a heatproof bowl for silkiness.
- 03
Cover with foil and steam on low for 12-15 minutes until just set.
- 04
Drizzle with soy sauce and sesame oil.
- 05
Top with spring onion and white pepper.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian for egg-eaters.
Vegan
Steam a silken tofu 'custard': blend silken tofu smooth, steam gently, then top with soy sauce, sesame oil and spring onion.