Steamed Egg sauce

Steamed egg sauce, often known as Chinese steamed egg or "Dan Zeng," is a comforting dish that transforms simple eggs into a silky, custard-like delicacy. The key to success lies in the ratio of eggs to liquid and the gentle steaming process, which ensures a smooth, jiggly texture without bubbles. This savory custard features a subtle richness from chicken broth or water and is typically finished with a light drizzle of soy sauce, sesame oil, and chopped green onions. It is an ideal side dish for a healthy dinner, a comforting breakfast, or a gentle meal when you need something soothing. The flavor is mild and elegant, allowing the natural taste of the eggs to shine through while providing a luxurious mouthfeel that pairs beautifully with steamed fish, chicken, or plain rice.

Cooking Method: Steaming

Cuisine: Chinese

Courses: Sauces & Condiments, Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 120

Dietary: Egg

Description

Steamed egg sauce, often known as Chinese steamed egg or "Dan Zeng," is a comforting dish that transforms simple eggs into a silky, custard-like delicacy. The key to success lies in the ratio of eggs to liquid and the gentle steaming process, which ensures a smooth, jiggly texture without bubbles. This savory custard features a subtle richness from chicken broth or water and is typically finished with a light drizzle of soy sauce, sesame oil, and chopped green onions. It is an ideal side dish for a healthy dinner, a comforting breakfast, or a gentle meal when you need something soothing. The flavor is mild and elegant, allowing the natural taste of the eggs to shine through while providing a luxurious mouthfeel that pairs beautifully with steamed fish, chicken, or plain rice.

Ingredients

3 large eggs
1 1/2 cups warm water or chicken broth
1/2 teaspoon salt
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions, finely chopped

Directions

1
Crack the eggs into a large bowl and beat them lightly until the yolks and whites are just combined; avoid over-beating to prevent too many air bubbles.
2
Add the warm water or chicken broth and salt to the eggs, whisking gently until fully incorporated.
3
Sift the egg mixture through a fine-mesh sieve into a heatproof bowl or ramekins to remove any chalazae and air bubbles, ensuring a silky texture.
4
Cover the bowl tightly with aluminum foil or a plate to prevent water droplets from falling onto the surface during steaming.
5
Place the bowl in a steamer basket over boiling water. Steam on medium heat for 12 to 15 minutes, or until the center is just set but still slightly jiggly.
6
Remove from the steamer and let it rest for a minute. Drizzle with soy sauce and sesame oil, then garnish with chopped green onions before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 2.5g13%
Cholesterol 210mg70%
Sodium 450mg19%
Total Carbohydrate 2g1%
Sugars 0.5g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the smoothest texture, use warm water or broth. Cold liquid can cause the eggs to cook unevenly.

If you don't have a steamer, you can place the bowl in a large pot with an inch of water and cover the pot with a lid.

To vary the flavor, you can add minced garlic, ginger, or dried shrimp to the egg mixture before steaming.

Storage: Best served immediately. Leftovers can be refrigerated in an airtight container for up to 2 days, but the texture may become slightly rubbery upon reheating.

The original recipe contained ingredients for chocolate ice cream and gooseberry dessert, which have been removed as they are unrelated to the "Steamed Egg Sauce" title.

Keywords: steamed egg, dan zeng, chinese cuisine, custard, silky, comfort food, side dish, healthy, breakfast, dinner, vegetarian, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/steamed-egg-sauce/