Chinese Steamed Egg Custard (蒸蛋, Zhēng Dàn) is deceptively simple yet notoriously difficult to perfect. The ideal custard should be silky smooth like tofu, with a delicate texture that trembles at the touch of a spoon. Here’s how to achieve restaurant-quality results at home.
The Science Behind Perfect Steamed Eggs
The secret lies in three key factors:
- Proper egg-to-water ratio
- Correct water temperature
- Controlled steam heat
Essential Tips
- The Perfect Ratio
- Use 1:1.5 ratio of eggs to warm water
- Strain the mixture for smoothness
- Add a pinch of salt to each egg
- Temperature Control
- Start with warm (not hot) water
- Steam over low heat
- Never let water boil vigorously
- Common Mistakes to Avoid
- Using cold water
- Stirring too vigorously
- Lifting lid during steaming
- Steaming at high heat
Step-by-Step Guide
- Preparation
- Beat eggs gently to avoid bubbles
- Strain mixture through fine sieve
- Cover dish with foil
- Steaming
- Steam for 8-10 minutes
- Let rest 2 minutes before serving
“The mark of perfectly steamed eggs is a surface as smooth as a mirror and a texture as soft as silk.”
Troubleshooting
- Honeycomb texture: Heat too high
- Watery surface: Steam condensation
- Tough texture: Overcooked
Master these techniques, and you’ll be able to create this beloved Chinese comfort food perfectly every time.
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