水 Water 蛋 Egg. With a glacier like surface, Shui Dan is a custard-like mixture of eggs and broth, steamed, then dressed in aromatics. Imagine spoonfuls of hot, savoury clouds dripping with a slick relish of herbs, ginger and garlic.
Set a steamer over boiling water.
Measure out your eggs and room temperature broth at a 1:2 ratio. Add a pinch of salt, whisk together well, then pour into heatproof bowls. Set the bowls in the steamer, cover, steam on high heat for 4 minutes, then turn the heat off with the lid still closed. Leave to sit in its steam covered for 15 minutes or longer.
Finally, chop garlic, ginger, green onions and mix with fish sauce (optional), soy sauce, a couple splashes of canola and sesame oil and a couple pinches of salt.
Spoon the seasoned ginger garlic oil onto the steamed eggs and sprinkle with some chopped cilantro. Enjoy on its own or as a side dish to a family-style meal.
