[{"data":1,"prerenderedAt":183},["ShallowReactive",2],{"guide-en-chinese-steamed-eggs":3},{"id":4,"title":5,"body":6,"description":127,"extension":128,"meta":129,"navigation":178,"path":179,"seo":180,"stem":181,"__hash__":182},"guides\u002Fen\u002Fguides\u002Fchinese-steamed-eggs.md","Chinese steamed eggs",{"type":7,"value":8,"toc":118},"minimark",[9,14,36,40,51,61,70,80,97,106],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"2 large eggs, about 100 ml without shells",[18,22,23],{},"200 ml lukewarm water",[18,25,26],{},"¼ tsp salt",[18,28,29],{},"1 tsp soy sauce",[18,31,32],{},"1 tsp sesame oil",[18,34,35],{},"1 spring onion, finely sliced",[10,37,39],{"id":38},"method","Method",[41,42,47],"cook-step",{"cue":43,"diagram":44,"number":45,"title":46},"The liquid is evenly mixed without a thick foam.","whisk","1","Make a smooth mixture",[48,49,50],"p",{},"Beat eggs gently with salt. Measure their volume, then mix in twice that volume of lukewarm water.",[41,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"The surface is clear of bubbles.","strain","2","Strain into the bowl","oven\u002Fskim",[48,59,60],{},"Pour through a sieve into a shallow heatproof bowl. Skim off the bubbles with a spoon so the top sets smooth, then cover loosely with foil, leaving space above the custard.",[41,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The centre trembles as one piece rather than sloshing.","steam","3","Steam gently",[48,68,69],{},"Set above simmering water on a rack. Cover the pot and steam over gentle heat for 12–15 minutes; start checking at 10. Keep the bowl above the water.",[41,71,77],{"cue":72,"diagram":73,"number":74,"title":75,"scene":76},"A spoon reveals an even, tender custard.","assemble","4","Check and dress","oven\u002Fprobe",[48,78,79],{},"Check the centre reaches 71°C \u002F 160°F, then remove with gloves. Add soy, sesame oil and spring onion.",[81,82,84,87,90],"guide-notes",{"title":83},"Equipment & heat",[10,85,83],{"id":86},"equipment-heat",[48,88,89],{},"Use a pot with a rack and a close-fitting lid on any compatible hob. Maintain gentle steam, checking the water does not run dry. Reduce induction power once steam forms; keep gas flames under the pot. On electric, move the pot off the hot ring to stop cooking.",[48,91,92,96],{},[93,94,95],"strong",{},"Nonstick:"," No frying pan needed. The bowl must be safe for steaming.",[81,98,100,103],{"title":99},"Troubleshooting",[10,101,99],{"id":102},"troubleshooting",[48,104,105],{},"Honeycomb holes mean excessive heat. A watery middle needs longer steaming; check the centre rather than the rim.",[81,107,109,112,115],{"title":108},"About this version",[10,110,108],{"id":111},"about-this-version",[48,113,114],{},"A plain water-based home version. Stock can replace the water; reduce salt if using a salted stock.",[48,116,117],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":119,"searchDepth":120,"depth":120,"links":121},"",2,[122,123,124,125,126],{"id":12,"depth":120,"text":13},{"id":38,"depth":120,"text":39},{"id":86,"depth":120,"text":83},{"id":102,"depth":120,"text":99},{"id":111,"depth":120,"text":108},"A smooth, savoury custard with soy sauce and spring onion.","md",{"slug":130,"family":131,"region":132,"aliases":133,"texture":136,"difficulty":138,"prep":139,"cook":140,"wait":119,"servings":55,"tools":141,"equipment":148,"nonstick":160,"related":161,"art":166,"photo":119,"status":167,"sources":168,"plain":175},"chinese-steamed-eggs","Steam & oven","China",[134,135],"zheng dan","水蒸蛋",[137],"Silky","Easy",5,15,[142,143,144,145,146,147],"Steamer or saucepan with rack and lid","Shallow heatproof bowl","Fine sieve","Foil","Oven gloves","Food thermometer",[149,156,158],[150,151,152,153,154,155],"induction","pot","steamer","sieve","ramekins","thermometer",[157,151,152,153,154,155],"gas",[159,151,152,153,154,155],"electric","No frying pan needed. The bowl must be safe for steaming.",[162,163,164,165],"egg-drop-soup","chawanmushi","gyeran-jjim","eggs-en-cocotte","custard","Researched",[169,172],{"title":170,"url":171},"The Woks of Life — steamed eggs","https:\u002F\u002Fthewoksoflife.com\u002Fsteamed-egg\u002F",{"title":173,"url":174},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":176,"note":177},[20,23,26],"Skip the soy, sesame oil and spring onion in step 4.",true,"\u002Fen\u002Fguides\u002Fchinese-steamed-eggs",{"title":5,"description":127},"en\u002Fguides\u002Fchinese-steamed-eggs","OqkeIUrwVtDImDdiNVprX52ubiJ2-TJdC3qHXnJFVNk",1791403720585]