Cantonese Steamed Egg

The recipe

Instructions

1. 1
   Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Beat the eggs well, then whisk in 1.5 times their volume in warm water and a pinch of salt until smooth.
3. 3
   Pour through a sieve into a shallow heatproof bowl to remove any bubbles, then cover the bowl with foil.
4. 4
   Steam over gently simmering water for 12-14 minutes until just set with a soft, silky wobble in the centre.
5. 5
   Drizzle with the soy sauce and sesame oil, scatter over the sliced spring onion and serve over the rice.

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