Steamed Eggs
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Instructions
Ingredients
1
Crack 4 eggs into a bowl, add a spoonful of salt, stir evenly by lifting up and down with chopsticks
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2
Add warm water at around 40°C at a 1:1.5 ratio to egg liquid (or use half an eggshell as a measure, 4 eggs need 6 and a half eggshells of water), pour into the egg mixture and stir well
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3
Strain the egg mixture through a fine sieve, scoop off the floating surface bubbles
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4
Cover the bowl with plastic wrap or a plate, poke a few small holes with a toothpick to vent
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5
Place the bowl in when water boils, turn to the lowest heat, steam for 15 minutes then let it rest for 5 minutes before uncovering
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6
Cut the steamed egg into small pieces horizontally and vertically, drizzle with light soy sauce and sesame oil, sprinkle with small green scallions before serving
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