Antony’s Steamed Egg Custard

Ingredients
- 2 x size 6 eggs
- 100ml of water
- 10ml soy sauce, optional
- Chopped spring onion, optional
Method
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1. Boil your water, then allow to cool.
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2. Place a steamer over a low heat.
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3. Mix (but don’t whisk) the eggs and cooled water and pour through a sieve into a shallow bowl.
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4. Scoop out the floating bubbles.
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5. Place the bowl with the egg mixture into the steamer for about 15 minutes.
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6. To serve, drizzle soy sauces and chopped spring onions (optional).
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Tips:
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You can add seafood bits such as shrimps, clams or scallops to the mixture before steaming for extra umami.
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It is important to use boiled then cooled water and not tap water to get the smooth texture.