Chinese Spicy Steamed Egg

Foolproof tips: - use warm water as this stabilises temperature so allows even cooking - you want an egg to water ratio of 1:2 so if the eggs weigh 150ml in total use 300ml water - whisk until evenly mixed but don't over whisk as this can create further bubbles - sieve to remove any clumps then using the back of your spoon to remove the small bubbles - I prefer using a heatproof plate instead of other common methods like cling film / foil as I never get water droplets using this method

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% Daily Values based on a 2,000 calorie diet

Step 1

Crack the eggs into a measuring jug and gently whisk.

Step 2

Pour in double the volume of warm water so this egg to water volume ratio should be 1:2.

Step 3

Add all the seasonings and whisk again.

Step 4

Strain through a sieve to remove any bubbles so the texture is as silky as possible.

Step 5

Pour into a heatproof shallow bowl (similar to the one l use) and cover with a large heatproof plate.

Step 6

To a wok, place a shallow heatproof bowl upside down, pour enough water so it comes up halfway. Cover with a wok lid until boiling then carefully place the bowl of eggs on top of the other bowl in the wok, cover with a heatproof plate and steam for 15 minutes on medium-low heat (every hob works differently so this make a few tries until you get the perfect texture!).

Step 7

Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute as this stabilises the temperature. If the®® centre is jiggly, the eggs are ready.

Step 8

Serve with light soy sauce, sesame oil, chilli oil and chives