Classic Steamed Eggs – Master’s Method

Beat the 2 eggs gently in a bowl until smooth.

Heat the 2 cups of water until warm (not boiling).

Slowly pour the warm water into the beaten eggs while stirring gently to combine evenly.

Strain the mixture through a fine sieve into a heat-safe bowl to remove lumps and create a silky texture.

Cover the bowl with plastic wrap or a lid.

Steam over simmering water for about 10–15 minutes until the egg custard is just set.

Brush the top with the reserved egg yolk for a glossy finish, then steam for another 1–2 minutes.

Remove carefully and serve warm.

Serving & Storage Tips