This dish has an incredibly soft and smooth texture, just like soft toufu or custard. This is the Chinese version. The Japanese version is called Chawanmushi. Can also substitute water with stock or milk; and add things in the egg mixture, e.g. minced meat, prawns, etc.
Ingredients: 2 eggs, hot water, salt, shallot.
Steps:
(1) Whisk egg. Add in hot water. Egg:Water ratio is 1:1.
(2) Add some salt if desired.
(3) Cover with cling wrap. Poke a few holes with fork.
(4) Put in steamer. It is done when the egg-water mixture solidifies. This one takes about 8 min.
(5) Garnish with shallot. Serve.
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