Steamed Eggs AKA 蒸水蛋

This is a easy dish to prepare but a difficult one to cook. Blur much?

Easy and simple are the ingredients and preparation. Complicated marinates, cutting and preparing of ingredients are spared. The difficult part of this dish is the control of the heat. Success or failure depends on the steaming process. Overcook it and you'll get a dish of pockmarked, rough-tasting steamed eggs.

There is no definite quantity of water to be added to the eggs as sizes of eggs vary. Best bet would be to follow the ratio 1:2. E.g. Beat 1 egg into a bowl, fill up the cracked eggshells with water twice and add to the egg.

Ingredients
2 eggs
1.5 tablespoons of soya sauce
1 tablespoon of cooked onion oil/ cooked oil
Dash of pepper

Preparation
Beat the eggs into a bowl.
Fill up the eggshells with water and add to the eggs.
Add in 1/2 tablespoon of soya sauce and dash of pepper before beating up the egg mixture.
Steam beaten eggs for 10-15 minutes depending on the heat.
Remove from heat when cooked or when the egg is set.
Drizzle cooked oil and 1 tablespoon of soya sauce over the dish.
Serve hot.

*Add in 1 dried scallop for extra flavor. (pre-soaked and shredded before adding to the beaten eggs)*