Chinese Steamed Egg

Method

1. 1

   Beat the eggs

   Gently beat the eggs with the white pepper for 1 minute, until combined but not foamy.

2. 2

   Add water and strain

   Slowly whisk in the warm water for 30 seconds. Strain into a shallow heatproof bowl.

3. 3

   Prepare the steamer

   Bring water to a steady simmer over medium heat, about 5 minutes, until small bubbles rise steadily. Cover the bowl loosely with a plate or foil.

4. 4

   Steam gently

   Set the covered bowl in the steamer and cover the steamer. Cook over low heat for 12 to 15 minutes, until the centre is just set with a slight wobble and no liquid egg remains.

5. 5

   Season and serve

   Remove the bowl carefully and leave it to stand for 2 minutes, until the surface settles. Drizzle with soy sauce and sesame oil, scatter over spring onion, and serve warm.

Tips

• Beat gently to avoid making bubbles in the mixture.
• Strain the mixture into the bowl for an even texture.
• Keep the water at a gentle simmer while steaming.
• Check the centre for a slight wobble before removing the bowl.

Swaps

• Use finely sliced chives instead of spring onion.
• Use tamari instead of light soy sauce.
• Use neutral oil instead of sesame oil for a milder finish.

Storing

Refrigerate leftovers in a covered container and reheat gently until warm.