Method
Mix the egg white
Add salt to the egg whites and stir gently with chopsticks to combine — do not whip, just mix until smooth with no streaks. You want no foam.
Add warm water or warm stock (~40°C — not hot), at a ratio of egg white : liquid = 1 : 1.5. Stir gently to combine.
Strain through a fine sieve into the steaming bowl to remove bubbles and any stringy bits. This is what gives the surface its mirror-smooth finish.
Pop any remaining surface bubbles with a toothpick, or cover with a sheet of cling film.
Steam
Bring the steamer to a boil, then reduce to medium-low heat. Place the bowl inside and leave the lid slightly ajar (or cover the bowl tightly with cling film instead of the steamer lid).
Steam for 8–10 minutes. When done, the centre should wobble slightly and the edges should be fully set. Don't overcook.
Finish
Drizzle with soy sauce and a few drops of sesame oil. Scatter over spring onion and serve.
Key Tips
- Don't whip the egg whites — whipped whites produce a spongy, honeycombed texture instead of silky custard
- Use warm water, not hot — hot liquid scrambles the egg white before steaming
- Medium-low heat with a gap in the lid: high heat causes bubbles that ruin the surface
- Straining is essential — removes foam and egg stringiness for a glass-smooth finish
Upgrades
- Lay a few raw prawns on top before steaming — they cook at the same time and add colour and flavour
- Use chicken stock instead of water for deeper flavour
- Drizzle with oyster sauce instead of soy for extra richness