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. Bro Niu 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.

Who it suits / who should be cautious

• Suits people with a wind-cold type headache: chills, aversion to wind, headache that worsens in a draft, a stuffy nose with a heavy voice, and pain centered over the brow and forehead.
• Not suitable for those with a yin-deficient, yang-rising pattern (signs may include flushed face, dry mouth and throat, hot palms and soles, irritability, dry stools, restless sleep).
• If your headaches are frequent, severe, or you are unsure of the cause, please see a doctor.

Why these ingredients (the food-therapy logic)

• Chuanxiong (chuan xiong): traditionally used to move blood and dispel wind, and is associated with easing headache.
• Baizhi (bai zhi): traditionally regarded as a “guiding” herb for the forehead and brow region, associated with relieving wind-cold headache and clearing a stuffy nose.
• Egg: nourishing and gentle, it carries the herbs in an easy-to-eat form.

Ingredients (2 servings)

Ingredient	Amount	Notes
Chuanxiong (chuan xiong)	~3 qian (about 9 g)	Rinse and chop
Baizhi (bai zhi)	~3 qian (about 9 g)	Rinse and chop
Eggs	2	Hard-boiled, shelled

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.

Bro Niu’s tips

A little salt is fine if you like — Bro Niu 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).

Community questions answered (selected)

• Q (reader “123”): Can I add salt to the chuanxiong-baizhi steamed egg? Bro Niu: Yes, you can add salt. Most of the soups I share can be lightly seasoned; some people just leave them plain because they prefer less sodium.

• Q (Sica): What about people who are yin-deficient with rising yang — what can they make? My headache is also over the brow bone and both sides of the forehead. Bro Niu: For pain over the brow bone, you can simmer baizhi and chrysanthemum (3 qian each) with 2 honey dates as a drink; about 3 batches may help ease the pain. For a yin-deficient, yang-rising constitution, try a lean-pork soup with sha shen, yu zhu and mai dong (3 qian each), snow fungus (2 qian) and lily bulb (1 liang), about twice a week.

• Q (“123”): I get headaches too, maybe from a cold that never fully cleared. What does “yin-deficient, yang-rising” actually mean, since I’d like to try this dish? Bro Niu: When yin is deficient, yang naturally becomes overactive. Signs can include a flushed face, dry mouth and throat, hot palms and soles, irritability, dry stools, a fast or irregular heartbeat, dry cough with little phlegm, poor appetite, bloating, itchy or painful ears, red or itchy eyes, dry itchy skin, breakouts and dark patches, restless sleep with vivid dreams, ringing in the ears, and dizziness. If several of these fit you, you likely lean toward that pattern.

---

Published March 2, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.