Chinese Steamed Egg Custard (Zheng Dan Geng)

Ingredients

For 2 servings

• 3 large Eggs
• 1.5 times the egg volume Warm water (about 45°C)
• 1/4 tsp Salt
• 1/2 tsp Sesame oil
• 1 tsp Light soy sauce
• 1 tbsp Scallion, finely sliced

Instructions

1. 1

   Beat the eggs gently with salt — avoid creating foam, which causes holes.

2. 2

   Stir in the warm water slowly. Strain the mixture through a fine sieve into a shallow dish to remove bubbles.

3. 3

   Cover tightly with foil or a plate to block condensation drips.

4. 4

   Steam over medium-low heat for 10-12 minutes until just set with a slight wobble in the center.

5. 5

   Drizzle with sesame oil and soy sauce, scatter scallions, and serve warm.