Steamed Egg Custard (Dan Geng)

Ingredients

• 4 large Eggs
• 1.5 cups Water or chicken broth
• 0.5 teaspoon Salt
• 0.5 teaspoon Sesame oil (check for soy-free)
• 1 tablespoon Green onions, thinly sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk the eggs and salt together until well combined.
2. 2Gradually add the water or chicken broth to the egg mixture, whisking gently to avoid creating bubbles.
3. 3Strain the mixture through a fine-mesh sieve to remove any lumps or bubbles for a smoother custard.
4. 4Pour the mixture into heatproof bowls or a single large bowl.
5. 5Cover the bowl(s) with aluminum foil or a lid to prevent condensation from dripping onto the custard.
6. 6Steam over medium heat for 15-20 minutes, or until the custard is set but still slightly wobbly.
7. 7Remove from the steamer and drizzle with sesame oil. Garnish with green onions and serve warm.

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