For years, I always wonder how to make that smooth steamed egg just like what we eat in the Chinese or Jap restaurant. Well, wonder no more. After searching the internet, I learned how to cook it the right way. It is very simple. Just use the strainer to minimize the bubble on the beaten eggs.
Here is what I did. We need 4 eggs for 3 cups of steamed egg custard. Beat all of them, add seasoning to taste and add 2 tea-spoons of sesame oil. At last add water to the eggs to make it soft and tender. The ratio of egg and water is 1:4. In this case, where I used 4 eggs, I needed 16 table-spoons of water. Mix them well.
Strain the mixture into small cups. Then bring the steamer to boil and place all the cups in. Use lids to cover those cups and steam them for 5 minutes. Be sure not to overcook the eggs. When done, sprinkle it with pepper and garnish with coriander. Have nice weekend everyone!