Silky Steamed Eggs

It took me a while to get this right (almost 1 year) & finally  I think I managed to achieve the texture & the softness. 

There are 2 important factors 

1. The eggs & water ratio is 1:2 

If 4 eggs measured to 1 cup then 2 cups of water is needed. Mix well. 

2. The heat control. 

Let the steaming water boiled then add the eggs. Turn to medium-low & let it steam for 15 minutes. This will minimise the bubbles forming in the eggs. 

Added 19 May 2015 

NB: cover the egg mixture with cling wrap / plate / lid to prevent additional water getting into the egg mixture during steaming. 

Voilà! 

Garnish with sesame oil, light soya sauce, fried garlic / fried onions & coriander / spring onions. 

Chin's notes: 

1. Sieved the eggs mixture to remove any impurity & bubbles. 

2. I used an electric steamer / rice cooker.

3. If I used the rice cooker , I will put in the eggs mixture after 10 minutes in cooking mode. 

4. You can add some salt / chicken stock to the eggs before streaming. But I prefer to add light soya sauce & sesame oil to my steamed eggs. :P