2 salted egg (peeled and chopped)
1 century egg (peeled and chopped)
600 ml water
½ tsp white pepper
½ tsp sesame oil
1 tsp light soy sauce
| Whisking the egg will result in a lovely, airy texture for your steamed egg.
| Before steaming the egg, slowly pour egg mixture through a fine mesh strainer again into a heatproof dish. This prevents bubbles from forming, and gives you a glassy surface.
| Use an oven safe ceramic or glass bowl to steam eggs.
| Top with fried shallots for more flavor.
Top with ½ tbsp of light soy sauce and ½ tsp sesame oil. Serve hot.