Zheng Shuǐ Dàn

Nutrition · per serving

Steps

1. 1

   Bring water in a steamer to a gentle boil and keep it ready over medium heat. Warm the dashi so it is just lukewarm, not hot; hot stock can start cooking the eggs too early and create bubbles.

   225 ml warm dashi
2. 2

   In a bowl, crack the eggs and beat gently until fully combined without incorporating much air. Stir in the warm dashi, light soy sauce, salt, and white pepper until evenly mixed.

   3 large (about 150 g without shells) eggs225 ml warm dashi5 ml light soy sauce1 g fine salt0.25 g white pepper
3. 3

   Strain the egg mixture through a fine sieve into 2 heatproof bowls or ramekins. Skim off any surface bubbles with a spoon for a silkier finish, then loosely cover each bowl with foil or a small plate to prevent water droplets from falling onto the custard.

4. 4

   Place the bowls in the steamer and steam over low to medium-low heat for 8-10 minutes, until the custard is just set. The center should still wobble slightly when gently shaken; if large bubbles form, the heat is too high.

5. 5

   Turn off the heat and let the custards rest in the covered steamer for 2 minutes to finish setting gently.

6. 6

   Remove the bowls, drizzle each portion with sesame oil and the remaining light soy sauce, then scatter over the sliced scallion. Serve immediately.

   2 ml sesame oil5 ml light soy sauce10 g, very finely sliced scallion

Origin & History

Steamed egg custard is a beloved home-style dish across China, with many regional variations in seasoning and texture. Its Chinese form, often called zhēng shuǐ dàn, emphasizes a delicate, silky set achieved by steaming beaten eggs with water or stock. The dish is prized for its simplicity, digestibility, and comforting character.