Ingredients

• 6 eggs
• 2 tsp salt
• 2 tsp chicken stock powder
• 1½ cups (375ml) warm water, a little warmer than blood temperature
• 2 tbsp spring onion, chives, or garlic chives, finely chopped
• 1 tbsp soy sauce, to serve
• 1 tsp sesame oil, to serve
• 2 tsp Chinese Rice Wine
• White pepper, to serve

Caramelised Vegetables side – optional

Any one or combination of these work.

• 2 cups brussels sprouts, quartered
• 1 cup zucchini, chopped
• a bunch of asparagus
• ½ cup spring onion, chopped
• Salt and pepper, to taste
• A small pinch of chilli powder
• Oil, for frying

Method

1. Prepare a wok by placing a rack or egg/crumpet ring in the base and filling with water to cover the ring by 2 centimetres. You need a wide dish that will hold 800 ml, and, ideally a lid that fits the dish. You can use plastic wrap but it is a lot harder to handle.  My dish is 20cm across and 5cm high. You need a domed lid that fits on top of the wok. I have an old cheap wok that fits or you can use a large lid, as long as there is something to stop the steam escaping and there is room for a dish to sit on the crumpet ring.

   

   

   

2. Whisk 6 eggs with 2 tsp salt and 2 tsp chicken stock powder until just combined, a stick mixer is an easy 20 seconds — no need to whisk vigorously, a gentle whisk is enough.
3. Add 1½ cups (375ml) warm water, a little warmer than blood temperature, and whisk again to combine.
4. Pour the mixture into the wide, shallow heatproof bowl. If you are picky pour the mixture through a fine sieve to remove any bubbles or stringy bits, and you can even skim off any froth that remains on the surface.
5. Cover the bowl with a saucepan lid if you have one that fits, otherwise cover tightly with plastic wrap and pierce a few small holes in the top.
6. Lower the covered bowl onto the rack/ crumpet ring, cover the wok with the lid, and steam at a slow rolling boil for 7 minutes.
7. After 7 minutes lift the lid and scatter over 2 tbsp spring onion, garlic chives or chives, and a sprinkle of white pepper then re-cover and steam for another 7 minutes.
8. While it is steaming make up the topping sauce into a small jug – mix 1 tbsp soy sauce, 1 tsp sesame oil and 2 tsp Chinese Rice Wine
9. After the second 7 minutes turn off the heat and leave covered for 5 minutes to allow it to finish setting gently.
10. While still in the wok, remove the lid, cut the custard deeply crosswise into 3cm squares, pour over the sauce mix and finish with a scattering of white pepper.
11. For the vegetables, fry the brussels sprouts, zucchini and spring onion or whatever you have, in a hot pan with a little oil, seasoned with salt, pepper and a small pinch of chilli powder. Cook over high heat until well caramelised, then serve alongside the steamed egg.

Notes

Chicken stock powder can be swapped for dashi powder, Vegeta, or whatever stock powder you have on hand. Leftovers keep in the fridge a day or two — reheat in the microwave and have on toast. It is also very good cold, sliced into strips and stirred through fried rice.