Chinese Steamed Egg (蒸水蛋)

Beat 3 eggs in a bowl. Add salt and white pepper.

Measure the volume of your beaten eggs. Add warm water at a 1:1.5 ratio (for example, if the eggs are 150ml, add 225ml water). Gently mix — avoid over-whisking to prevent bubbles.

Place a heatproof deep plate in a steamer and steam on high for 1–2 minutes to heat the plate.

Carefully pour the egg mixture onto the hot plate. Cover and steam on high heat for 2 minutes. Turn off the heat. Keep the lid on and let the residual heat steam the egg for 7–8 minutes.

Remove the lid. Jiggle the plate gently to check if the egg is set.

Drizzle with light soy sauce and sesame oil. Garnish with chopped green onions. Slice and enjoy!