Chinese Steamed Egg (Ching Jing Dan)

~ Known in Korea as gyeran jjim and chawanmushi in Japan, the smooth texture and soothing eggy flavor is a favorite comfort food amongst many and rarely found outside of homes.  There are many variations, from the addition of shiitake mushrooms, shrimp, seasoned ground pork, salty fish, or even luxurious lobster chunks.  I like it best simply flavored with the slightly briny flavor of dried shrimp and soy sauce.  You can use any kind and size of chicken eggs; the key is to measure out an equal amount of water. This dish is best eaten immediately and not very good reheated the next day. So often, only a small portion is usually made to be eaten with the other many, many courses of a Chinese dinner.

Ingredients:

2 AA large brown eggs

½ cup treated water (boiled and cooled)

1/8 tsp fine sea salt

1 ½ tsp light soy sauce

1 tbsp dried shrimp

1 scallion

Directions:

1. In a small bowl, soak dried shrimp with tap water for 30min.
2. In a heat-safe bowl, whisk eggs with treated water until mixed thoroughly and foamy. Whisk in salt, reconstituted dried shrimp, and most of scallions.  Reserve rest of scallions for garnish
3. Place the bowl in a pot. Fill the pot with warm tap water to come halfway up the sides of the bowl.
4. Set on medium low heat. Cover pot and steam for 12-15 minutes.
5. Remove bowl and garnish with rest of scallions. Drizzle soy sauce. Serve immediately.