hello hi everyone! Wesley here. This is a recipe adding to our series on breakfast foods with one of my favorite Chinese egg dishes of all time, which is a savory steamed egg custard, or “zheng ji dan geng.”A Chinese steamed egg custard is a loose, whisked egg combined with stock that’s gently steamed, and topped with a savory sauce. It can be made with any number of things inside (including shrimp, chicken, veggies, or anything else you can imagine), but my personal favorite is a classic minimalist egg custard, which is what we’re going for today.

While the Chinese Steamed Egg may sound deceptively simple to make, you will find that achieving the perfectly smooth, glass-like texture of a classic steamed egg requires quite a bit of practice to perfect, otherwise the surface of the custard will either buckle, split, wither, or all of the above. This one also has all kinds of nostalgia vibes for me too, cause this was one of those dishes that my mom used to make for me whenever I lost a tooth, since it doesn’t really require any chewing. If you’re looking for new ideas to do for your next Sunday breakfast, I definitely recommend this one. Hope you try it.

It will be out on Friday April 23, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

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