Chinese Steamed Eggs (Zheng Shui Dan)
蒸水蛋
Silky smooth savory egg custard steamed to perfection — like a savory flan. The gentlest, most comforting Chinese comfort food.
📋 Ingredients
What Is Chinese Steamed Eggs (Zheng Shui Dan)?
💡 Ingredient Notes: Chinese Steamed Eggs (蒸水蛋, zhēng shuǐ dàn, 'steamed water egg') is the gentlest comfort food in Chinese cuisine — eggs beaten with water and steamed until set into a silky smooth, savory custard. The texture should be like soft tofu or flan — jiggly, smooth, and melt-in-your-mouth. It's the first dish many Chinese kids learn to eat and the first dish many learn to cook. Simple ingredients (eggs, water, soy sauce) but the technique is precise: the right egg-to-water ratio and gentle steaming are everything. Eaten with rice when you're sick, tired, or just want something soothing.
Ingredients You'll Need
The Custard
- 3 large eggs
- 1 cup warm water or stock (about 1.5x egg volume)
- ½ tsp salt
- 1 tsp cooking oil
Topping
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 1 scallion, finely chopped
- Optional: a few drops of dark soy sauce for color
📝 Instructions
Beat the eggs
Crack eggs into a bowl. Add salt and warm water/stock. Beat gently — don't whisk vigorously or you'll create bubbles. The goal is to combine, not aerate. Strain through a fine mesh sieve to remove any membrane and bubbles.
Steam gently
Pour the egg mixture into a heatproof bowl. Cover with plastic wrap or a plate (this prevents water drips from ruining the surface). Steam over low-medium heat for 10-12 minutes. The custard should be just set — still jiggly in the center.
Test doneness
Insert a toothpick — it should come out clean. If the custard is still liquid, steam 2 more minutes. Overcooking makes it rubbery and creates holes.
Top and serve
Drizzle soy sauce and sesame oil over the surface. Sprinkle with scallions. Serve immediately with rice — spoon the custard over the rice.
💡 Pro Tips
- 💡Strain the egg mixture — this removes bubbles and membrane, giving the silky smooth surface.
- 💡Cover while steaming — condensation from the lid will pockmark the surface. Plastic wrap or a plate prevents this.
- 💡Steam gently — too much heat causes the eggs to curdle and become rubbery. The water should be at a gentle boil, not furious.
- 💡The egg-to-water ratio is key — use about 1.5 times water to egg volume for the perfect silken texture.
📊 Nutrition Facts
❓ Frequently Asked Questions
Why does my steamed egg have holes? Three causes: (1) steamed too long, (2) heat too high, (3) not covered (water drips). Steam gently, cover, and check at 10 minutes.
Can I add meat? Yes — add cooked minced pork or shrimp to the egg mixture before steaming. This is called 'steamed egg with meat' (肉饼蒸蛋).
