Chinese Steamed Egg

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• Step 1

  Prepare the steamer. Fill a pot with 2-3 inches of water, place a steaming rack inside, and bring it to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
• Step 2

  In a bowl, gently whisk the eggs with salt and a pinch of white pepper, if using. Try not to incorporate too much air.

  • 2 eggs (100 g)
  • ⅛ tsp salt (1 g)
  • 1 pinch white pepper (0.20 g)
    (optional)
• Step 3

  Slowly stir in the warm water. A key to a silky texture is using a liquid-to-egg ratio of about 1.5:1 by volume.

  • ¾ cup water, warm (180 g)
    (or broth)
• Step 4

  For a perfectly smooth custard, pour the egg mixture through a fine-mesh sieve into a shallow, heatproof bowl. Skim off any remaining bubbles from the surface with a spoon.
• Step 5

  Cover the bowl tightly with plastic wrap or a plate to prevent condensation from dripping onto the surface.
• Step 6

  Steam on medium-low heat for 10-15 minutes. The custard is done when it is set but still has a slight jiggle in the center.
• Step 7

  Remove the bowl from the steamer and let it rest for a minute. Drizzle with light soy sauce and sesame oil, and garnish with chopped green onions to serve.

  • 2 tsp soy sauce (10 g)
  • 1 tsp sesame oil (5 g)
  • 1 stalk green onions, chopped (15 g)
    (optional)