Cantonese steamed egg

Method

1. 1 Beat the eggs very gently so as not to create foam, then mix in warm broth in a ratio of one part egg to two parts water.
2. 2 Filter the mixture through a sieve twice to remove all foam and egg membranes.
3. 3 Sifting through a sieve and wrapping in plastic wrap are two conditions that result in a smooth, mirror-like surface on the egg.
4. 4 Wrap the bowl with plastic wrap and poke two holes for ventilation.
5. 5 Steam over the lowest heat for exactly 12 minutes with the lid slightly ajar; high heat will result in honeycomb-shaped eggs.
6. 6 Drizzle with soy sauce mixed with sesame oil and sprinkle with chopped scallions after the eggs are steamed.

With an appliance

• Pressure cooker 20 min

  Replace step 5: cover the bowl, place it on a rack, and steam under low pressure for 5 minutes, then release the pressure naturally for 5 minutes to smooth the egg surface. The requirements for light whisking and double filtering in steps 1 and 2 remain unchanged.