---
title: Zheng Shui Dan (Chinese Steamed Egg Custard)
servings: 3
prep time: 5 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/chinese-steamed-egg-custard
---

Gather @egg{4} and @vegetable stock{480%ml}.

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

Whisk in the warm stock and @salt{0.5%tsp}, then strain the mixture through a fine sieve into a heatproof bowl to remove any bubbles and stringy bits.

Cover the bowl tightly with foil or a plate.

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. ~{13%minutes}

Lift the bowl out carefully and drizzle the surface with @soy sauce{1%tbsp} and @sesame oil{1%tsp}.

Scatter with @spring onion{1%stalk} and serve immediately, straight from the steaming bowl.