Silky Steamed Eggs (Steamed Egg Custard)

Steamed eggs, or zheng dan, is the Cantonese home dish that is equal parts science and love: beaten eggs and stock steamed gently into a custard so smooth it shivers. Mothers make it for children and the elderly because it is soft, nourishing, and easy to eat. The whole trick is low, even heat — the steamer lid slightly ajar so the surface never curdles. It is also the test of patience: steam it too hard and it weeps.

Smooth as silk, warm as a hug

The texture is the point: the egg custard should tremble like jelly, almost silky, with no bubbles or holes. Soy sauce, sesame oil, and scallions finish it, and some families tuck shrimp or minced pork into the custard before steaming. The ratio is about one and a half parts warm stock to one part egg; spoon it over rice and it disappears like a quiet miracle. It is the side dish that turns plain rice into a meal.

Craving more? Explore all Cantonese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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