Steamed Egg

Ingredients

• Eggs
• Edible salt
• Sesame oil
• Light soy sauce / Feli Xian brand soy sauce
• White vinegar (optional)
• Rattan pepper oil (optional)

Steps

1. Crack two eggs into a bowl and whisk until beaten.
2. Add 3g of edible salt.
3. The salt plays an important role in adding a base flavor and helping the mixture set.
4. Add 2ml of white vinegar to remove the fishy smell of the eggs (optional).
5. Using rice vinegar also works, but because of its color it will make the eggs turn slightly black.
6. You can also add cooking wine; it has a similar deodorizing effect without the sour taste of vinegar.
7. Add 70-degree pure water (about 70 ml total volume for two eggs, i.e., 1-1.5 times the volume of the eggs) to the bowl and stir well.
8. If you use 1x the amount of water, the egg is bouncier; if you use 1.5x the amount of water, the egg is softer.
9. Filter the egg liquid through a sieve to remove foam in it (optional, but without filtering, steam bubbles will form making it look unappealing).
10. Add 300-500ml of clean water to any pot. Once the water boils, place the bowl containing the egg liquid in.
11. The steamer lid must have a lid, or you can place a metal dish with a depression upside down over the bowl, or use plastic wrap to reduce steam entering, to avoid it turning into a honeycomb shape.
12. Steaming steps (choose one):
13. Turn on **medium heat** to steam for **10 minutes**. After 10 minutes, turn off the heat and let it **sit for another 5 minutes**.
14. Turn on **high heat** to steam for **5 minutes**. Keep the water in the pot boiling at all times, otherwise, extend the time. Open the lid every **2 minutes** to release steam. If you open the lid too late, the custard turns into a honeycomb shape; if you open it too early or too frequently, you need to steam for longer.
15. How to tell if it is cooked?
16. Shake the bowl. The custard should no longer be liquid and should have a jelly-like, elastic 'Q' texture.
17. Serve and eat
18. Add sesame oil and light soy sauce.
19. You can also use rattan pepper oil instead of sesame oil to add a numbing and crisp texture.