Method
Mix the egg base
Beat the eggs with salt. Add warm water (~40°C) at roughly 1.5× the volume of the egg mixture. Stir gently — do not whisk or create foam. Pass through a fine sieve for a smoother result.
Steam
Once the steamer water is boiling, cover the bowl with cling film or a plate to keep condensation off the surface. Steam over medium-low heat for 10–12 minutes, until a chopstick inserted into the centre comes out clean.
Finish
Drizzle with soy sauce and sesame oil, scatter dried shrimp if using, and serve immediately.
Key Tips
- Water temperature matters: too hot and the egg sets before steaming; too cold and the texture turns porous. ~40°C warm water is the sweet spot
- Medium-low heat only: high heat creates a honeycomb texture. Low and slow gives silky custard
- Sieve the mixture: removing bubbles and chalaza makes the texture noticeably smoother
- Cover the bowl: prevents condensation droplets from pitting the surface