Growing up in China, my dad would often make me steamed eggs for breakfast. This simple yet nutritious meal has served as comfort food for me ever since and now I’m going to share with you my version of Zheng Dan (steamed eggs). You can take this basic recipe and create your own variation by adding chopped vegetables/meats, or you can experiment with a sweet version!
5 eggs½ can of chicken broth (14 oz)
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of sesame oil
Optional toppings (finely chopped to sprinkle on top): ham, scallions, or cilantro
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