Minor Cold · Tea break · Qi Stagnation
Steamed egg custard with fresh mandarin juice
Seasonal mandarin juice steamed with eggs into a silky custard — fresh, citrusy and lightly sweet, eaten warm to settle the stomach and lift the spirits.
- 25 min
- Serves 2
- Steam
- Easy
NeutralMoves qi, settles stomachNourishes blood, calms mind
Why it suits you: Qi-stagnant types can feel low and tight-chested in the grey, short days of Minor Cold. Mandarins are in season, and their sweet, fragrant juice moves qi; steamed with eggs into a silky custard and eaten warm, it settles the stomach while the citrus scent lifts the mood.
Method
Prep 10 min · Cook 15 min- 1Wash and juice the mandarins and strain to get about 200 ml. Stir in the sugar and warm water until dissolved.
- 2Beat the eggs without making them foamy, stir in the mandarin juice, then strain twice into heatproof bowls.
- 3Cover with a plate and steam over low heat for 12–15 minutes once the water boils, until just set. Eat warm.
Cautions
- Avoid if allergic to eggs; use less juice if you have excess stomach acid.
Chef's tips
- Use juice at room temperature and steam covered over low heat for a smooth surface without bubbles.
The TCM view
Mandarin is sweet, sour and cool, moving qi, harmonising the stomach and generating fluids; eggs are sweet and neutral, nourishing blood, calming the mind and moistening dryness; steaming and eating it warm tempers the coolness. Together they move qi, settle the middle and calm the mind.
