It's silky smooth and subtle taste pairs well with warm rice or own its own. Toppings can be varied. You can use simple topping like what we have or cook minced toppings of your choice.

Crack eggs into a mixing bowl. Add water. Using chopstick or fork, lightly mix the two until combined. Add seasonings and mix well. Seasonings can be some ground white pepper, a pinch of salt or chicken seasoning powder/chicken bouillon.

Note:
- egg and water ratio is 1:1 for a denser texture. Or 1:2 for a lighter and smoother texture.

- for a richer taste, substitute water with broth

Next, strain eggs mixture into a shallow heat proof baking dish or bowl. Cover with heat proof cling film/wrap. Poke tiny holes on the wrap (see pic below). Alternatively you can also use any heat proof bowl and cover it with a plate.

Why do we need to cover the bowl? This is to prevent the condensation on the lid from dripping onto the smooth surface of the egg curd.

Prepare the steamer. When the water in the steamer is about to boil, place the bowl in it and steam over LOW HEAT for 10-15 minutes or until the egg mixture is set. To check, just shake the dish or bowl a little, the egg mixture should be jiggly but firm.

Note: Steaming with high heat will result in less smooth texture.

This recipe uses simple topping as to what available in the pantry. To assemble topping, mix and combine 1 tsp each of sesame oil, maggi seasoning soy sauce (see pic below), 1 tbsp light soy sauce and 1 tbsp of water. Pour over the steamed egg mixture and sprinkle some store-bought fried onions and chopped spring onion or scallions. Serve warm.

Type of seasonings used at home to cater for vegan, vegetarian and non-vegetarian family members.