Good quality real stock is perfect. If you make instant chicken stock, place 200ml hot water in a bowl and add 1/2 teaspoon Bouillon Powder or Stock Cube, then season it with Salt, White Pepper and Soy Sauce as required. Cool slightly.

*Note: You may wish to season the stock with just Salt & Pepper or with herbs & spices of your choice.

Place Eggs in a large bowl, whisk lightly. Then add the stock gradually, whisking constantly, and mix very well. Don’t worry about the bubbles.

Pour the egg mixture into a 300ml size bowl, OR 2 small bowls, cups, ramekins or whatever you use if individually served.

Cook in hot steamer or microwave at a lower setting around 500W. You can cook using a pot if you don’t have a steamer.

Pot method is simple. Fill a pot with 2cm of water, place a small plate on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.

Sprinkle plenty of chopped Spring Onion over and serve hot.

If you wish to add something to it, see suggested ingredients at http://www.hirokoliston.com/steamed-savoury-custard/