Making steamed egg, a 2-ingredients recipe, is more about the preparation than the ingredients itself.
2 XL (65g) eggs
250ml chicken broth / water
pinch of salt (if using water)
1. Add the eggs into a steaming bowl. Lightly beat the eggs. The secret to making sure that not too much air goes into the eggs is to beat the eggs using a fork/chopsticks and not lifting the fork/chopsticks from the base of the bowl.
2. Add in the chicken broth and combine well. If you are adding water instead, add a pinch of salt. You can remove the bubble from the surface by using a kitchen paper towel on the bubble.
3. Place the bowl into a steamer and steam for 10 minutes. Turn off the steamer and let the steamed egg set for another 20 minutes.