Chinese · 30 min · serves 4

Chinese Steamed Egg (Savory Custard)

Kept by The Bhook kitchen

Ingredients

• 3 eggs
• 300 ml warm water
• 1/2 tsp salt
• 1 tsp light soy sauce
• 1 spring onion
• 1 tsp sesame oil

Method

1. Crack eggs into a bowl and gently beat until whites and yolks are just combined.
2. Mix in salt and warm water. Strain this mixture through a fine sieve into a shallow heatproof dish; it should look very smooth.
3. Cover the dish tightly with foil or a plate to prevent water drops falling in.
4. Place the dish in a steamer over simmering water. Steam over medium-low heat for 15-20 min. The custard is ready when it looks set, pale, and jiggles evenly if you nudge it.
5. Remove from heat. Drizzle soy sauce and sesame oil over the top.
6. Finely slice spring onion and scatter over just before serving.

It’s easy to end up with bubbles or holes: steam gently and use a strainer to get that textbook silky texture.