Dissolve chicken stock granules in warm water.

Crack three eggs into a large bowl. Lightly beat eggs and then slowly add in warm water mixture.

Add in seasoning and stir mixture lightly without incorporating any air/bubble. Mix egg until pale yellow

Strain egg mixture into a shallow heatproof bowl. Cover with heatproof cling wrap. Make sure cling wrap is tight and does not touch the mixture.

Gently place the bowl onto a prepared steamer. Steam over LOW HEAT for 10 minutes, or until set. And we're done!

Meanwhile, fry minced garlic till golden brown in oil and set aside.

Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!

Do not use high heat when steaming eggs or the texture will be coarse and not smooth.

Lightly beat eggs to avoid too much air getting into the custard and be sure to strain the egg mixture to get rid of bubbles before steaming to ensure a smooth and silky surface.

You can also cover the egg mixture in the steaming bowl with another plate if cling wrap or foil is not available.

If you're not sure if egg custard has set, shake the dish a little and it should be jiggly but firm.