Chinese Steamed Eggs

Prepare the steamer and bring the water to a boil.

Break the eggs into a liquid measuring cup and add the salt. Beat the eggs with a fork until they are smooth, but not airy. Check the volume measurement of the beaten eggs, it should be about 1/2 cup.

Add the water, just under two times the volume of the egg, just slightly above 3/4 cup (about 1 tablespoon more) in most cases (*Footnote 2). Whisk until the mixture is consistent.

Prepare a heat-proof bowl or container that can fit in your steamer. It can be a big wide bowl that’s about 24 oz (700 ml) or two 12-oz (350 ml) ramekins. (*Footnote 3)

Using a fine mesh strainer, strain the eggs into the bowl you prepared. If there are any bubbles on the surface, use a spoon to gently scoop them off. Cover the bowl with cling film and poke a few small holes in it.

Reduce the heat of the steamer to medium-low. Carefully transfer the bowl with the egg into the steamer.

Steam for 7 to 12 minutes, until the eggs are just set. After 7 minutes, lightly shimmy the steamer rack or the bowl to judge how set your eggs are. The eggs should jiggle slightly without any obvious liquid on or under the centre of the surface. Let it cook longer, if needed, until the eggs are set. (*Footnote 5)

After the steaming is done, turn the heat off and transfer the bowl onto a coaster or trivet. Let the eggs rest for 5 minutes. Carefully peel off the cling film. Drizzle with sesame oil and light soy sauce and garnish with spring onions.

Serve hot as breakfast or as a snack.