Steamed Egg Custard (Zheng Shui Dan / 蒸水蛋)
Guangdong Province — Cantonese home cooking
Cantonese steamed silken egg custard — eggs beaten with warm water or dashi, strained, then steamed very gently until just set. The texture should be smoother than silk, trembling at the slightest movement. Dressed with a few drops of soy sauce and sesame oil and spring onion. A masterclass in temperature control: too hot and the eggs scramble instead of setting to custard.