Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus.
- 2 eggs
- 1 gram of salt
- half teaspoon of soy sauce
- 3 drops of sesame oil
- Steam for 10 minutes at high heat, ONLY after the water starts to boil