Chinese Steamed Egg (Ji Dan Geng)
- 1 egg (100ml), room temperature
- 1/2 cup water, warm
- 1 pinch salt
- sesame seed oil
- soy sauce
- chili crisp (lao gan ma)
- chinese pickles
- Heavily scramble eggs with salt until mixture is very loose and does not leave strings when lifted.
- Add still room temperature water and mix throughly. Remove any excess bubbles with a spoon.
- Steam over simmering water on medium heat for 7-10 minutes or until firm.
Source: Mom