STEAMED EGG

Eggs 

is commonly used in Chinese Dishes

Eggs can be fried

with

bulb onions, chillies and spring onions

with shrimps, minced meat or char siu
or

with preserved raddish (choi poh)

or

a combination of meat, shrimp & spring onions (Fu Yong Dan)

Eggs when hard boiled, 

can be used 

to cook curry

stew pork

make soup (Tai Pin Dan)

or cook noodles

Steam egg may be the easiest method

if one can master the timing

and

 the ratio of egg to water

TOFU STEAM EGG


I steamed it 
10 min from the time the water boils
I used 1/2 piece soft tofu
cut into cubes
1 egg plus 2X water to the volume of egg
salt & pepper to taste
cut spring onions and chillies as decoration

PLAIN STEAM EGG
note the smooth texture
You can steam it plain like above
or

with large or medium size prawns
or

with minced meat
or

with vegetables or mushrooms 
or

with preserved cabbage (tong choi) etc

For soft and smooth steam egg

the ratio is 2.5 to 3 parts of water to 1 part egg