Chinese-style steamed eggs.

This is a plain home dish from Chinese cooking. Three eggs and twice their volume in water set into a custard that wobbles when you tap the bowl. Spoon it over rice.

The custard is steamed until set, with no liquid egg left in the middle. Use eggs within their date and keep them refrigerated.

Ingredients

• 3 eggs
• 150 ml cold water
• 150 ml boiling water
• 1/4 teaspoon salt
• 1 spring onion (ton hom), finely sliced
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• White pepper, to serve
• Steamed rice, to serve

Method

1. Crack the eggs into a measuring jug and beat them with a fork in a stirring motion, keeping the fork under the surface so little air gets in. Note the volume, about 150 ml.
2. Stir in the cold water, then the boiling water. The mixture is now 2 parts water to 1 part egg.
3. Stir in the salt and pour the mixture through a sieve into a wide, shallow heatproof bowl about 20 cm across. Pop any bubbles on top.
4. Wrap the steamer lid in a clean cloth so drips do not fall on the eggs. Steam the bowl for about 15 minutes, until the custard is set all the way through.
5. Lift the bowl out. Scatter over the spring onion, then add the soy sauce and sesame oil and a sprinkle of white pepper.
6. Serve at once with steamed rice.

Tips

• Stirring instead of whisking, and sieving, give the smoothest custard.
• Eggs vary in size, so check the middle. If it still looks wet, steam a few minutes longer.
• Use a bowl that fits inside your steamer with room around it for the steam.