Steamed Chinese Water Custard (Jidan Sha Cong)

Ingredients

• Fresh eggs
• Hot water
• Aluminum foil or plastic wrap

Steps

1. Crack the eggs into a bowl and beat until well blended.
2. Place another container on the side. Pour in 1.5 times the volume of hot water (one half-eggshell equals 0.5 times water) mixed with the eggs. The water temperature should be between 20°C and 30°C. Pour the dissolved salt into this liquid.
3. Pour the saline liquid into the eggs. Stir in one direction (clockwise or counter-clockwise) until well combined. Remove any large bubbles and discard them; using a sieve will result in an even smoother texture.
4. Use aluminum foil to cover the bowl holding the egg mixture (or use a plate to cover it), then place it into a pot that already has a lid and approximately 3cm of hot water.
5. Bring the water to a boil over medium heat, then turn the heat to the lowest setting and steam for 4 minutes.