Super quick side dish: steamed egg (no washing of surfaces that touched raw eggs!)

Note: Egg to Water ratio = 1:1.5

Tools/Utensils

Steamer

Hob/Stove/Induction cooker (whichever you’re using)

Ramekin (8cm diameter/0.15L capacity)

A piece of alumnium foil big enough to cover the top of the ramekin

Kitchen timer or your mobile phone’s clock/timer

Weighing machine with “Tare” function

Disposable Fork

(I keep a stash of disposable forks that come with takeaways; keep and use them for beating eggs! No need to wash any cutlery after preparation of this dish)

Gloves

Ingredients

Water source (Tap water)

1 egg (50g when cracked)

Sesame oil

Soy sauce

Method

Fill up half of the steamer base with water and place steamer basket on top. Cover with lid

Fire up the stove and then go prepare the egg

(When the steamer is ready, the water will be boiling and you will see steam coming out of the steamer)

Place ramekin on weighing machine

Press “Tare” to remove weight captured on the weighing machine

Fill half of ramekin with tap water

Measure the weight of the ramekin now

It should be 75grams, else adjust accordingly

Wear your gloves

Take the egg and crack it into the ramekin

Dump those gloves

Pour/Drop 2 drips of sesame oil into the ramekin

Pour a dash of soy sauce into the ramekin (If you feel unsure here, get a 1/4tsp to do this)

Grab the disposable fork and beat the egg mixture

We are not going Michelin Star level of cooking, so please just beat the mixture till you don’t see clumps of egg yolk.

It’s okay to have clumps of egg white, the steamed egg dish will just contain white parts (egg white) when cooked/when you’re eating it.

Cover the ramekin with foil, just fold around the rim of the ramekin

Open the steamer lid, place the ramekin in the basket

Set your timer to 15 minutes

When the timer beeps, steamed egg is ready!