Chinese Steamed Egg
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Chinese Steamed Egg
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Chinese Steamed Egg (Simplified Chinese / Traditional Chinese: 蒸蛋; Pinyin: Zhēng dàn; also 鸡蛋羹 jīdàn gēng, savory steamed eggs, or Chinese egg custard) is a home-cooking classic of beaten eggs mixed with water or stock, gently steamed until set into a smooth, jiggly custard, often finished with soy sauce, sesame oil, and scallion. It is not sweet Egg Tart custard, not Tea Egg, and not Western baked egg custard dessert—though English menus sometimes say "steamed egg" or "egg custard" for this savory dish.[1]
Characteristics
Appearance is pale yellow with a glossy, unbroken surface when steamed carefully (cover or low steam reduces bubbles). Texture is soft and spoonable. Flavor is mild egg and stock, enhanced by savory toppings.
Ingredients (overview)
Eggs, warm water or broth (common ratio folklore ~1:1.5–2 liquid to egg by volume—treat exact ratios as folk), salt; toppings such as soy sauce, sesame oil, scallion, optional minced meat or seafood. Distinct from dim-sum Egg Tart.
History and culture
Ubiquitous Chinese household and canteen side dish; regional toppings vary (minced pork, dried shrimp, crab roe in banquet versions). Soft claims about a single provincial origin are disputed; the method is nationwide. English cookbooks call it "Chinese steamed eggs" or "steamed egg custard."
Serving and variations
Side dish with rice, convalescent or children's meal, or banquet soft dish. See Century Egg, Tea Egg, and home-cooking mains.