📝 About This Recipe
This elegant dish, known as 'Zheng Pi Dan,' transforms the bold, umami-rich century egg into a delicate masterpiece of texture. By embedding the cured eggs within a savory, silken egg custard, the intense ammonia notes of the yolk mellow into a creamy, earthy richness that melts on the tongue. It is a quintessential Chinese comfort dish that balances the translucent, amber jelly of the century egg with a cloud-like steamed base.
🥗 Ingredients
The Egg Base
- 2 pieces Century eggs (Pidan) (peeled and rinsed)
- 3 pieces Fresh large chicken eggs (at room temperature)
- 1.5 cups Chicken stock or dashi (lukewarm, approximately 1.5 times the volume of the fresh eggs)
- 1 teaspoon Shaoxing rice wine (to remove any fishiness)
- 1/4 teaspoon Salt (fine sea salt)
- 1/8 teaspoon White pepper (finely ground)
The Umami Dressing
- 1 tablespoon Light soy sauce (premium quality)
- 1 teaspoon Toasted sesame oil (pure)
- 1/2 teaspoon Chinkiang black vinegar (for a subtle tang)
- 1/4 teaspoon Sugar (to balance the salt)
Garnish and Finish
- 2 stalks Spring onions (finely sliced on a bias)
- 1 sprig Fresh cilantro (leaves only)
- 1 tablespoon Fried shallots (for crunch)
- 1/2 piece Fresh red chili (seeded and julienned for color)
👨🍳 Instructions
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1
Prepare your steamer by filling it with 2 inches of water and bringing it to a gentle simmer over medium heat.
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2
Peel the century eggs carefully. Cut each egg into 8 small wedges or 1/2-inch cubes. If the yolk is very runny, don't worry—this adds to the flavor of the custard.
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3
Arrange the century egg pieces evenly across the bottom of a shallow, heat-proof ceramic steaming dish (about 8 inches in diameter).
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4
In a mixing bowl, crack the 3 fresh chicken eggs. Add the salt, white pepper, and Shaoxing rice wine.
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5
Whisk the eggs gently in a circular motion. Avoid vigorous whisking to prevent creating too many air bubbles, which would ruin the smooth texture.
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6
Slowly pour the lukewarm chicken stock into the beaten eggs while continuing to stir gently until fully incorporated.
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7
Crucial Step: Strain the egg mixture through a fine-mesh sieve directly into the steaming dish over the century eggs. This removes the chalaza and any bubbles.
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8
If there are any remaining bubbles on the surface, use a spoon to skim them off or lightly pop them with a kitchen torch for a glass-like finish.
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9
Cover the dish tightly with heat-resistant plastic wrap or a flat ceramic plate to prevent water droplets from the steamer lid from falling onto the custard.
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10
Place the dish into the steamer. Reduce heat to low; the water should be barely simmering. Steam for 12-15 minutes.
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11
Check for doneness by gently shaking the dish. The center should jiggle slightly like jelly but not be liquid. If not set, steam for another 2-3 minutes.
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12
While steaming, whisk together the soy sauce, sesame oil, black vinegar, and sugar in a small bowl until the sugar dissolves.
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13
Carefully remove the dish from the steamer and discard the plastic wrap/cover. Be careful of the escaping steam.
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14
Drizzle the prepared dressing over the hot custard and garnish generously with spring onions, cilantro, fried shallots, and red chili.
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15
Serve immediately while warm, encouraging guests to scoop deep to get both the silken custard and the century egg bits.
💡 Chef's Tips
Always use lukewarm liquid for the custard; cold liquid increases cooking time and hot liquid will scramble the eggs prematurely. The ratio of 1.5 parts liquid to 1 part egg is the golden rule for a 'tofu-like' consistency. Steaming on low heat is non-negotiable; high heat causes the eggs to expand and create unsightly holes (honeycombing). If you find century eggs too pungent, soak the peeled pieces in a little ginger juice for 5 minutes before placing them in the dish. To ensure a perfectly flat surface, let the strained egg mixture sit in the dish for 2 minutes before putting it in the steamer to let any micro-bubbles rise.
🍽️ Serving Suggestions
Serve as a side dish alongside a bowl of hot jasmine rice or plain congee. Pairs beautifully with a crisp, cold lager or a light Jasmine tea to cleanse the palate. Accompany with a plate of stir-fried garlic bok choy to balance the richness. For a spicy kick, add a teaspoon of crispy chili oil (Lao Gan Ma) on top before serving. This dish works excellently as part of a multi-course dim sum style brunch.