Growing up, I assumed everyone knew what steamed egg was as it was a staple in my house, but I now realise it’s a novelty for some people. This was the one thing most kids would eat no matter how they fuss and turn their noses at the rest of the dishes on the table. Nutritious and tasty, my mum would make this when she ran out of ideas, or was in need of a gravy-like dish to go with rice. When I had my own kids, I appreciated this dish even more.
One of the easiest things to make, it can also be tricky mastering steamed egg if you are aiming for a silky smooth custard texture. For a smooth, clear surface, sieve the egg mixture to remove air bubbles and impurities, and cover with cling wrap, aluminum foil or a plate so that condensation water doesn’t drip onto the surface to form holes. As a general rule, the water to egg ratio is 2:1 but if you’re a perfectionist, use a weighing scale since eggs always vary in size anyway.
