Cantonese Steamed Eggs

Steps 8

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1. 1

   Crack the eggs into a measuring cup and whisk gently with the salt until fully combined, avoiding vigorous beating so you do not generate excessive bubbles.

2. 2

   Pour in the lukewarm water or broth—aiming for a 1:1.5 volume ratio of egg to liquid—and stir until completely uniform.

3. 3

   Strain the mixture through a fine-mesh sieve directly into a shallow, heatproof ceramic dish to eliminate stray chalazae and foam for a mirror finish.

4. 4

   Pop any stubborn tiny bubbles lingering on the surface using the edge of a paper towel or a toothpick.

5. 5

   Cover the dish tightly with heatproof plastic wrap or foil so trapped condensation cannot drip onto the surface and leave cratered pockmarks.

6. 6

   Set up your steamer over medium-low heat; if you rush and blast full steam, the eggs will puff violently and honeycomb into tough curds instead of setting silky.

7. 7

   Steam gently for 10 to 12 minutes until the custard is set around the edges but maintains a soft, delicate wobble right in the center.

8. 8

   Carefully uncover, drizzle the light soy sauce and toasted sesame oil over the surface, scatter with finely sliced scallion, and serve immediately.