Chinese steamed eggs (蒸蛋羹)

Step 1

Pour warm water into the beaten eggs. Add salt then stir well.

Step 2

Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.

Step 3

Cover the bowls with cling film. Pierce to allow the steam to escape (see note 3).

Step 4

Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).

Step 5

Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.

Step 6

If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.