- 2 middle size eggs , 2 or 3 eggs both works depending the wanted texture
- 1 cup of water , recommend using warmed boiled water , or milk or stock
- 1/2 tsp. salt or to taste
- 2 tsp. sesame oil
- 2 tsp. light soy sauce
- Chopped scallion , optional
-
Gently whisk eggs with pinch of salt and water.
-
Strain the egg liquid and transfer to the container. Remove any bubbles on surface.
-
Set up the steamer, bring the water to a boiling and slow down the fire to simmer for 8 to 10 minutes depending on your container. For the time, please see note 1.
-
Remove from the fire and wait for 5 minutes to cool down a little bit.
-
Transfer the containers out. Drizzle some sesame oil and light soy sauce and garnish chopped spring onion on top.
-
Serve warm.
Note 1: the steamed time of the egg custard should be adjusted according to your container-the height of the custard. For example if you are using a wide deep plate, then only 7 to 8 minutes are needed.
Note 2: You can add replace some water with milk to make milk steamed egg if you like.