Chinese Steamed Egg Custard (Zheng Dan)

Instructions

1. 1

   Gently whisk eggs without creating foam or bubbles. Slowly pour in warm chicken broth while whisking — the broth should be warm, not hot, to avoid partially cooking the eggs. Add soy sauce and salt. Strain through a fine-mesh sieve to remove all egg strands, ensuring a perfectly silky texture.

2. 2

   Skim any foam from the surface. Pour into a heatproof bowl. If any bubbles remain, pop them with a toothpick.

3. 3

   Set up a steamer. The key is extremely gentle steam — bring water to a boil, then reduce to the lowest possible simmer so the steam is barely visible. Cover the bowl loosely with foil or a plate to prevent condensation drops from pitting the surface.

4. 4

   Steam for 12–15 minutes. The custard is done when the surface is set but jiggles slightly in the center when shaken — like a barely-set jello. Overcooked custard will be porous and have small holes from too-vigorous steam.

5. 5

   Mix oyster sauce and soy sauce; drizzle over the custard. Top with green onions and a drizzle of sesame oil. Serve with steamed rice.