how to make steamed egg (CANTONESE)

In a mixing bowl, crack the eggs and beat them gently until the yolks and whites are combined.

Add the water, salt, and white pepper to the eggs and mix well until everything is fully incorporated.

Strain the egg mixture through a fine sieve into another bowl to ensure a smooth texture.

Prepare a steamer by bringing water to a boil in a pot or a steamer pot.

Pour the strained egg mixture into a heatproof dish that fits inside the steamer.

Cover the dish with aluminum foil to prevent water from dripping into the eggs during steaming.

Place the dish in the steamer and cover with a lid. Steam for about 15-20 minutes on medium heat, or until the eggs are set but still slightly jiggly in the center.

Once done, carefully remove the dish from the steamer and let it cool for a few minutes.

Garnish with finely chopped green onions before serving.

Serve warm as a side dish or light meal.

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