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Chinese steamed egg (Chinesisches gedämpftes Ei)

15-minute Chinese Steamed Egg (Zheng Ji Dan Geng)

Chinese Steamed Egg (蒸鸡蛋羹, Zheng Ji Dan Geng) is a comforting and delicious staple in everyday Chinese cooking. Once you’ve mastered this recipe, you’ll find yourself making it again and again—it’s wonderfully simple, easy to remember, and always satisfying.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Author: Cielle

Ingredients

  • 3 Eggs
  • 1 cup lukewarm water (or lukewarm chicken broth)
  • ½ tsp chicken powder (skip it if using chicken broth)
  • Chopped spring onions
  • Light soy sauce (adjust to taste)
  • Sesame oil (adjust to taste)

Instructions

  • Lightly beat the eggs with the chicken powder and then slowly add the lukewarm water (or chicken broth). Mix well.
  • Strain the mixture and skim the bubbles from the surface.
  • Cover the bowl with plastic wrap or aluminum foil.
  • Steam the eggs over a medium heat for about 12 minutes until just set.
  • Drizzle with soy sauce and sesame oil and garnish with chopped spring onions. Enjoy the steamed egg hot with steamed rice.
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