蒸水蛋Silky Steamed Egg

Prep 5 min·Cook 12 min

1. 1You're here
   Step 1.

   Beat the eggs with the salt until evenly yellow but not foamy.

   3 Eggs½ tsp Salt

2. 2
   Step 2.

   Stir in the warm water, then pour the mixture through a sieve into a shallow heatproof bowl. Skim off or pop any bubbles with a spoon.

   3 Eggs225 ml Warm water (about 40°C)

   Wok-chan's tip鑊仔貼士

   Sieving and removing bubbles is what gives the mirror-smooth top.
3. 3
   Step 3.

   Cover the bowl tightly with a heatproof plate or cling film so no condensation drips in.

   3 Eggs

4. 4
   Step 4.

   Bring the water in the wok to the boil, put in the bowl, then turn the heat down to medium-low and steam until just set.

   3 Eggs

   10 minSteam

   Wok-chan's tip鑊仔貼士

   High heat makes holes like a sponge. It is done when the centre wobbles like jelly when you tilt the bowl.
5. 5
   Step 5.

   Drizzle with the light soy and sesame oil, scatter the spring onion and serve hot with rice.

   2 tsp Light soy sauce½ tsp Sesame oil1 stalk Spring onion, finely sliced