Cantonese style steamed egg

Guǎngshì Zhēng Shuǐdàn (Cantonese Steamed Egg Custard) is a silky, smooth steamed egg that is a staple of Cantonese home kitchens. When done perfectly, it has the texture of soft tofu — no bubbles, perfectly smooth, and delicately seasoned. It is one of the simplest yet most technically demanding Cantonese dishes.

食材清单

• 3 large eggs
• 300 ml warm water (about 40°C)
• 1/2 tsp salt
• 1 tsp light soy sauce
• 1 tsp sesame oil
• Chopped scallions
• Optional: a few dried shrimp or minced pork for topping

制作步骤

1. 1. Wash the eggs, marinate them with salt and cooking wine for 15 minutes
2. 2. Arrange Cantonese-style steamed eggs on a plate, top with eggs, shredded ginger, and shredded green onions.
3. 3. Add water to the steamer and bring to a boil, then add the steaming tray
4. 4. Steam over high heat for 15-20 minutes until cooked through
5. 5. Take out and pour out the excess soup in the plate.
6. 6. Pour in hot oil and steamed fish soy sauce and serve