Steamed egg is my Daughter's favorite egg dish second to the fried "mata lembu" (sunny side up egg). She would request this dish for dinner at least once every week.
I used to have trouble attaining silky smooth texture for this steamed egg dish. It would come out holely and ugly and the texture rough. After much trial & error, I've finally found THE recipe for steamed egg. I've also found that that the fire MUST be low while steaming to help achieve that soft smooth 'glide-down-the throat' texture. I'm very happy with this recipe indeed. You can add whatever filling u wish.
Steaming in the wok.
1 Tbs soy sauce
few drops sesame oil
a dash of white pepper
about 1 1/2 Cups water
sliced shitake mushrooms
salt to taste
1) Bring the water in the steamer to a rolling boil.
2) Lightly beat together all ingredients except mushrooms. Lightly oil a heatproof dish and pour in the mixture. Sprinkle in the sliced mushrroms.
3) Lower down the heat, let steam for about 12 minutes.