water : egg ratio = 1.5 : 1
- 2 eggs, bring to room temperature if chilled
- 6 halved egg shells of boiled water
Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient.
Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface.
Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily.
Top the steamed eggs with a dash of soy sauce and sesame oil (I haven’t included any seasonings in the egg mixture; if you have any, you may not need to add soy sauce). Serve hot.
Using halved egg shell for measurement - For every one egg, I measure water in its halved shell three times.
Suspending dish above water - This is to avoid having too much boiling water hitting the base of the dish, thus overheating the egg and creating some sponge-like texture inside.