Chinese Steamed Egg Custard
ChineseChinese RecipesDesi eggsEasy
A silky, delicate steamed egg custard with soy sauce and sesame oil — the gentle Chinese classic, zheng dan geng.
Prep time5 min
Cook time15 min
Total time20 min
Servings2
Ingredients
- 3 eggs
- 1.5 cups warm water or light chicken stock
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 spring onion, finely chopped
Method
- Beat the eggs gently with salt, avoiding bubbles.
- Strain the eggs through a sieve into a heatproof bowl.
- Stir in the warm water or stock.
- Cover with a plate and steam on medium heat for 10–12 minutes until just set.
- Drizzle soy sauce and sesame oil on top and garnish with spring onion.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)11 g
Fat (estimate)9 g
Carbs (estimate)2 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Strain the eggs and steam gently — that is what makes the custard silky instead of bubbly. Food safety: steam until the custard is fully set in the centre. Allergens: contains egg and soy (soy sauce). Substitute: use warm milk instead of stock for a richer custard. Nutrition is an estimate per serving.