Steamed Eggs

1. 01

   Crack the eggs into a measuring jug and gently whisk.

2. 02

   Pour in double the volume of warm water (you can use a microwave to heat it up quickly) so this egg to water volume ratio should be 1:2.

3. 03

   Add all the seasonings and whisk again.

4. 04

   Strain through a sieve to remove any bubbles so the texture is as silky as possible.

5. 05

   Pour into a heatproof shallow bowl (similar to the one I use) and cover with a large heatproof plate.

6. 06

   To a wok, place a shallow heatproof bowl upside down, pour enough water so it comes up halfway. Cover with a wok lid until boiling then carefully place the bowl of eggs on top of the other bowl in the wok, cover with a heatproof plate and steam for 15 minutes on medium-low heat (every hob works differently so this make a few tries until you get the perfect texture!).

7. 07

   Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute as this stabilises the temperature. If the centre is jiggly, the eggs are ready.

8. 08

   Serve with light soy sauce, sesame oil, chilli oil and chives.

“Use warm water as this stabilises temperature so allows even cooking. You also want an egg to water ratio of 1:2 so if the eggs weigh 150ml in total use 300ml water.” — Mama