Chinese Steamed Egg Zheng Shui Dan
Course: Main, sides, lunch, dinnerCuisine: Asian, Chinese1-2
servings5
minutes7
minutes167
kcalChinese Steamed Egg Zheng Shui Dan 蒸水蛋🥚 Silky, luscious and elegant; Steamed Egg is one of my most loved childhood dishes. It’s inexpensive and delicious, and every time I eat it, it brings back memories and feelings of comfort and home. Chinese steamed egg is very similar to the Japanese Chawanmushior the Korean Gyeranjjim! All being a savory egg custard dish. I’ve adjusted the recipe so you don’t have to use a steamer or wait for the water to boil. This simple recipe only needs two ingredients: Eggs & Water. It cooks in less than 10 minutes and you can use this recipe as a blank canvas for different combinations. You can add other ingredients like char siu, minced pork, salted eggs, shrimp, mushrooms & other vegetables. Why Instant Noodles
I decided to use Instant Noodles to bring umami & tons of flavor! It adds to my nostalgia as it’s something everyone has around and the noodles are a great textural topping to contrast the smooth egg.
Key Tips
– Use a plate and try not to have the egg be higher than 1-1.5”. This ensures even and faster cooking
– Mix the egg and broth well! It should be smooth and not be streaky
Macros
167 Calories 0Carbs,11Fat,17Protein
This is a great dish to go with rice or as a side dish to complete a meal any time of the day!
Ingredients
2 Large Eggs
1 Cup Seasoned Broth or Stock of choice
Salt and Pepper to Taste
Soy Sauce To Taste
1/4 cup Sliced Green Onion
Crushed Instant Noodles (optional)
Directions
- Start by combining two large eggs with the instant noodle broth, whisking to combine
- Pour onto a plate, cover, and cook in the microwave for 7 minutes at 50% power.
- When it’s done it should be jiggly but firm, top and garnish with soy sauce, crushed instant noodles and green onion
