[{"data":1,"prerenderedAt":180},["ShallowReactive",2],{"guide-chinese-steamed-eggs":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":129,"description":130,"difficulty":131,"equipment":132,"extension":144,"family":145,"meta":146,"navigation":150,"nonstick":151,"path":152,"photo":121,"prep":153,"region":154,"related":155,"seo":160,"servings":59,"slug":161,"sources":162,"status":169,"stem":170,"texture":171,"tools":173,"wait":121,"__hash__":179},"guides\u002Fguides\u002Fchinese-steamed-eggs.md","Chinese steamed eggs",[7,8],"zheng dan","水蒸蛋","custard",{"type":11,"value":12,"toc":120},"minimark",[13,18,40,44,55,64,73,82,99,108],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37],"ul",{},[22,23,24],"li",{},"2 large eggs, about 100 ml without shells",[22,26,27],{},"200 ml lukewarm water",[22,29,30],{},"¼ tsp salt",[22,32,33],{},"1 tsp soy sauce",[22,35,36],{},"1 tsp sesame oil",[22,38,39],{},"1 spring onion, finely sliced",[14,41,43],{"id":42},"method","Method",[45,46,51],"cook-step",{"cue":47,"diagram":48,"number":49,"title":50},"The liquid is evenly mixed without a thick foam.","whisk","1","Make a smooth mixture",[52,53,54],"p",{},"Beat eggs gently with salt. Measure their volume, then mix in twice that volume of lukewarm water.",[45,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"The surface is clear of bubbles.","strain","2","Strain into the bowl",[52,62,63],{},"Pour through a sieve into a shallow heatproof bowl. Skim bubbles and cover loosely with foil, leaving space above the custard.",[45,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The centre trembles as one piece rather than sloshing.","steam","3","Steam gently",[52,71,72],{},"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.",[45,74,79],{"cue":75,"diagram":76,"number":77,"title":78},"A spoon reveals an even, tender custard.","assemble","4","Check and dress",[52,80,81],{},"Check the centre reaches 71°C \u002F 160°F, then remove with gloves. Add soy, sesame oil and spring onion.",[83,84,86,89,92],"guide-notes",{"title":85},"Equipment & heat",[14,87,85],{"id":88},"equipment-heat",[52,90,91],{},"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.",[52,93,94,98],{},[95,96,97],"strong",{},"Nonstick:"," No frying pan needed. The bowl must be safe for steaming.",[83,100,102,105],{"title":101},"Troubleshooting",[14,103,101],{"id":104},"troubleshooting",[52,106,107],{},"Honeycomb holes mean excessive heat. A watery middle needs longer steaming; check the centre rather than the rim.",[83,109,111,114,117],{"title":110},"About this version",[14,112,110],{"id":113},"about-this-version",[52,115,116],{},"A plain water-based home version. Stock can replace the water; reduce salt if using a salted stock.",[52,118,119],{},"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":121,"searchDepth":122,"depth":122,"links":123},"",2,[124,125,126,127,128],{"id":16,"depth":122,"text":17},{"id":42,"depth":122,"text":43},{"id":88,"depth":122,"text":85},{"id":104,"depth":122,"text":101},{"id":113,"depth":122,"text":110},15,"A smooth, savoury custard with soy sauce and spring onion.","Easy",[133,140,142],[134,135,136,137,138,139],"induction","pot","steamer","sieve","ramekins","thermometer",[141,135,136,137,138,139],"gas",[143,135,136,137,138,139],"electric","md","Steam & oven",{"plain":147},{"ingredients":148,"note":149},[24,27,30],"Skip the soy, sesame oil and spring onion in step 4.",true,"No frying pan needed. The bowl must be safe for steaming.","\u002Fguides\u002Fchinese-steamed-eggs",5,"China",[156,157,158,159],"egg-drop-soup","chawanmushi","gyeran-jjim","eggs-en-cocotte",{"title":5,"description":130},"chinese-steamed-eggs",[163,166],{"title":164,"url":165},"The Woks of Life — steamed eggs","https:\u002F\u002Fthewoksoflife.com\u002Fsteamed-egg\u002F",{"title":167,"url":168},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fchinese-steamed-eggs",[172],"Silky",[174,175,176,177,178],"Steamer or saucepan with rack and lid","Shallow heatproof bowl","Fine sieve","Foil","Food thermometer","DQfrRdYHsj5NQbUpIi4XlUhwZMbvyt42QCdqIClHLOM",1791339489351]