Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.
Ingredients:
- 3 eggs - beaten (168g)
- Warm water - double the volume of the beaten eggs (336ml)
- Pinch of salt
Garnish:
- Spring onion / chives - finely chopped
- Light soy sauce
- Sesame oil
Instructions:
1. Mix the Eggs:
- In a bowl, beat the eggs thoroughly.
- Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).
- Add a pinch of salt and stir well to combine.
2. Strain and Prepare for Steaming:
- Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.
- If desired, add other ingredients on top, for example seafood or pork mince.
3. Steam the Eggs:
- Bring water to a boil in a steamer.
- Place the bowls inside the steamer and reduce to gentle heat.
- Steam for 10-12 minutes until the eggs are set and have a silky texture.
4. Season and Serve:
- Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.
- For extra flavor, cut through the curd a few times to let the sauce penetrate.
- Serve warm.
Tips for Success
1. Water Ratio:
- The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.
2. Gentle Heat:
- Steam over medium to low heat to avoid bubbles and achieve a smooth surface.
3. Strain the Mixture:
- Straining the egg mixture removes bubbles and ensures a velvety finish.
4. Garnish Variations:
- Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.
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