https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Chinese_Steamed_Egg 2026-10-23T13:49:00Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Chinese_Steamed_Egg&diff=1833&oldid=prev 2026-09-24T02:30:39Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Chinese Steamed Egg (蒸蛋) - Chinese Food Wiki<br /> |keywords=Chinese Steamed Egg,蒸蛋,鸡蛋羹,zheng dan,steamed eggs,Chinese home cooking<br /> |description=Chinese Steamed Egg (蒸蛋 / 鸡蛋羹) is a silky savory steamed egg custard common in Chinese home cooking, distinct from egg tarts and tea eggs.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Chinese Steamed Egg.jpg<br /> | caption = Chinese Steamed Egg<br /> | alternate_name = Zheng dan; Chinese steamed eggs; egg custard (savory); 鸡蛋羹; jiggly steamed egg<br /> | pinyin = Zhēng dàn<br /> | type = Savory steamed egg custard<br /> | course = Side dish / soft protein<br /> | country = China<br /> | region = Nationwide Chinese home cooking; restaurant banquets and set meals<br /> | other = Silky savory steamed egg — not sweet egg tart custard and not tea egg<br /> }}<br /> <br /> '''Chinese Steamed Egg''' (Simplified Chinese / Traditional Chinese: 蒸蛋; Pinyin: ''Zhēng dàn''; also 鸡蛋羹 ''jīdàn gēng'', savory steamed eggs, or Chinese egg custard) is a home-cooking classic of beaten eggs mixed with water or stock, gently steamed until set into a smooth, jiggly custard, often finished with soy sauce, sesame oil, and scallion. It is '''not''' sweet [[Egg Tart]] custard, '''not''' [[Tea Egg]], and '''not''' Western baked egg custard dessert—though English menus sometimes say &quot;steamed egg&quot; or &quot;egg custard&quot; for this savory dish.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Chinese_steamed_eggs English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Appearance is pale yellow with a glossy, unbroken surface when steamed carefully (cover or low steam reduces bubbles). Texture is soft and spoonable. Flavor is mild egg and stock, enhanced by savory toppings.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Eggs, warm water or broth (common ratio folklore ~1:1.5–2 liquid to egg by volume—treat exact ratios as folk), salt; toppings such as soy sauce, sesame oil, scallion, optional minced meat or seafood. Distinct from dim-sum [[Egg Tart]].<br /> <br /> == History and culture ==<br /> <br /> Ubiquitous Chinese household and canteen side dish; regional toppings vary (minced pork, dried shrimp, crab roe in banquet versions). Soft claims about a single provincial origin are disputed; the method is nationwide. English cookbooks call it &quot;Chinese steamed eggs&quot; or &quot;steamed egg custard.&quot;<br /> <br /> == Serving and variations ==<br /> <br /> Side dish with rice, convalescent or children's meal, or banquet soft dish. See [[Century Egg]], [[Tea Egg]], and home-cooking mains.<br /> <br /> == See also ==<br /> <br /> * [[Century Egg]]<br /> * [[Tea Egg]]<br /> * [[Egg Tart]]<br /> * [[Mapo Tofu]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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