Steamed Eggs (蒸水蛋)

Ingredients

• 2 eggs
  • 6 halved egg shells of boiled-then-cooled water (the water-to-egg ratio should be = 1.5 : 1; 100 ml of eggs, 150 ml of water)
  • soy sauce to taste
  • sesame oil to taste
  • chopped scallions to taste

To Prepare

1. Beat eggs, add cooled boiled water to egg and mix well. Remove the bubbles with a spoon. Strain the mixture through a sieve into a steam-proof dish.
2. Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface so the boiling water doesn't hit the bottom of the dish and get the eggs too hot.
3. Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 14 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel will help move the dishes easily.
4. Top the steamed eggs with a dash of soy sauce, sesame oil, and scallions. Serve hot.

Enjoy variations with the additions of shrimp, scallops, ground meat, etc.