In less than 15 minutes we can deliver this incredible comfort dish from any kitchen. Check out how smooth it is!
Drizzle some superior soy sauce and enjoy. Thick smooth consistency all the way. Look at the edge! No bubbles.
The key is in the correct volume of water used! I am no stickler to scales and measures. Learn best using rule of thumbs and some instinct. Guess it is the personality at work.
Rule of Thumb 1. To get the smooth and firm consistency; one egg used begets one egg shell full of water. Open up one egg at the top and shake out its content into a metal or enamel plate. This empty egg shell will be the measurement. Example: Five eggs = Five egg shell full of water.
Rule of Thumb 2. Beat the eggs vigorously with a fork until foamy. About double the thickness (foam included) after the beating. Less than 5 minutes. Let it settle for a while and then remove all the foam with a spoon or whatever (sieve).Rule of Thumb 3. Pour just enough hot water into the steamer for 3-5 minutes of steaming (depend on how many eggs are used). Use a piece of "Good Morning" towel for the steamer (improvise any pot) to stabilise the plate and prevent too much vibration.
Place the plate into steamer (note: foam removed). Remember that the thicker the liquid that is in the plate the longer will be the steaming time.