Zheng Shui Dan (Chinese Steamed Egg Custard)

Method

1. 1

   Beat the eggs gently in a bowl without whipping in air bubbles.

2. 2

   Whisk in the warm stock and salt, then strain the mixture through a fine sieve into a heatproof bowl to remove any bubbles and stringy bits.

   💡 Straining is the difference between a glassy custard and a pitted one — don't skip it.

3. 3

   Cover the bowl tightly with foil or a plate.

4. 4

   Set the bowl in a steamer over gently simmering — not boiling — water and steam 12–14 minutes until just set with a slight wobble in the center.

   💡 A hard boil punches air bubbles straight through the custard — keep the water at a bare simmer.

5. 5

   Lift the bowl out carefully and drizzle the surface with soy sauce and sesame oil.

6. 6

   Scatter with spring onion and serve immediately, straight from the steaming bowl.