All you need: eggs, water, a sieve, a steaming set-up and stuff you want to supplement your steamed egg with.
What you get: a silky, wobbly egg custard like the one at your favourite cai fan stall.
Cook add-ons and place in a bowl.
I cooked some minced pork with soy sauce, sugar and Shaoxing wine for mine.
Beat eggs with a pinch of salt, add water and strain. Skim off any bubbles.
Egg custards hate bubbles. So beat eggs gently, strain as close to the bowl and skim off bubbles. The ratio I use is 1 egg to 125g water (estimate 1 egg per person).
Pour into the bowl and cover. Steam on low heat for 20 minutes.
You don’t want condensation from the lid to drip onto the egg. You can use a plate or foil. Start checking at 20 minutes, adding a few minutes of cooking time if the steamed egg is not set.
Optional: top the custard.
I like to drizzle with soy sauce and sesame oil, and scatter over some sliced spring onions.