Steamed eggs with scallion
A savory egg custard steamed until trembling and mirror-smooth: a gentle breakfast or starter found all over China.
A savory egg custard steamed until trembling and mirror-smooth: a gentle breakfast or starter found all over China.
Ingredients (2 servings)
- 3 hen eggs Hen egg
- 1½ times their volume of lukewarm water
- 1 scallion, thinly sliced Scallion
- A few drops of light soy sauce and sesame oil Soy sauce Sesame oil
Preparation
- Beat the eggs with the lukewarm water and a pinch of salt without creating foam.
- Strain the mixture into a bowl and cover it with a plate or steam-safe film.
- Steam gently 10–12 minutes, until set but still trembling at the center.
- Serve topped with the scallion, soy sauce, and sesame oil.
Traditional reading
The egg is studied as a neutral, nourishing food, and steaming as the moist technique that best preserves that neutrality. Warming scallion adds the aromatic counterpoint that "wakes up" a very mild dish.
Variations
- With soft tofu cubes inside it becomes a more filling study version.
- In summer it is served warm with chopped mint instead of scallion.
Precautions
Egg is a common allergen: cook until fully set for children, pregnancy, and older adults. Watch the sodium in soy sauce and eat the dish freshly made.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
