Chuanxiong and Baizhi Steamed Egg

Why people make this dish

In traditional Chinese food therapy there is the idea of “guiding herbs” — ingredients believed to direct the effect of a remedy toward a particular area of the body. For pain felt over the brow bone, the forehead, or the upper and lower gums (the so-called Yang Ming region), baizhi is the classic guide. Nourilo shares this steamed egg as a gentle, kitchen-friendly way to use chuanxiong and baizhi together when a headache comes with chills, dislike of wind, and a heavy, stuffy nose.

Method

1. Hard-boil the eggs, peel them, and prick a few small holes in each with a needle so the flavor can seep in.
2. Rinse the chuanxiong and baizhi, then chop them small.
3. Put everything into a stewing vessel, add water, and double-boil (steam over water) for 1 hour.
4. To serve, discard the herb residue. Drink the broth and eat the eggs, divided over 2 sittings.

Nourilo’s Tips

A little salt is fine if you like — Nourilo notes most of his soups can be lightly seasoned, though some people leave them plain to limit sodium. Again, this is for wind-cold headache only; skip it if you run hot and dry (yin-deficient, yang-rising).