I have been cooking steam eggs for a few years now but I could never get the silky consistency that I grew up eating at the hawker stalls. Then one day at a party at CC's apartment, she told me that the trick is to beat the egg GENTLY. In fact, don't beat it, just slowly break the yolk and mix it with the egg white, as GENTLY as possible. I have clearly broke this number one cardinal rule of making silky soft steam eggs.
With that new knowledge, I set out to make steam eggs again.
2.5 cups of water
chicken bouillon or substitute the water with chicken stock.
Instructions: (start with a bowl that can hold about 4-5 cups of water)
1. Very GENTLY break the egg yolks with the fork.
2. I mixed the yolk and the white by lifting the it with the fork and letting it sift through the fork. (However you want to mix this, just be GENTLE with it. )
3. Once the yolk and white are completely mixed (this takes time and patience and you will avoid having lumpy yolk as a result of heterogenous mixture), add the water/chicken stock.
4. Again, GENTLY mix the content together
5. Cover the bowl with an aluminum foil and steam the eggs for at least 20 minutes.
6. At this point, you can peel the aluminum foil to check the doneness of the steam egg.
Some of the things that you can add into this dish are minced pork, or shrimp, which will definitely enhance the flavor. Think about the egg as a blank canvas!