🤠's easy Steamed Egg Custard

You will need two eggs, whisked and chicken stock or Japanese bonito broth or water. Tip : 2 eggs makes about 100 ml.

Step 1. Heat water in steamer or a wok. Whisk two eggs in a bowl. Add cold water or stock in a ratio of 1:1 for firm or 1:2 for silky textured egg custard. Strain into cups or shallow dish for steaming. Cover cups with lids or use cling wrap to prevent condensed water falling in.

Step 2. Steam on low heat for 20 minutes. Tip: reduce heat or else bubbles will form in egg custard.

Step 3. After 20 minutes, turn off heat and let stand fot 5 minutes before removing cups or bowl from steamer or wok. Garnish with fried caramelized onion and or garlic.