Cantonese style steamed egg
Ingredients
- 3 large eggs
- 300 ml warm water (about 40°C)
- 1/2 tsp salt
- 1 tsp light soy sauce
- 1 tsp sesame oil
- Chopped scallions
- Optional: a few dried shrimp or minced pork for topping
Instructions
- Wash the eggs, marinate them with salt and cooking wine for 15 minutes