150g barbecued meat (“cha shao 叉 烧” or barbecued pork may be purchased at Chinese specialty outlets in Chinatown)
1 stalk spring onion (scallion)
¼ tsp salt
¼ tsp sugar
½ tsp soy sauce
a dash of white pepper
water- equivalent to the amount of the beaten eggs (i.e. 1 bowl of water to 1 bowl of egg
1. Cut the barbecued meat into small cubes.
2. Chop the spring onion.
3. Beat the eggs for a while, then add the seasonings and water and continue beating till well mixed but not too frothy.
4. Skim the froth or strain the egg into a steaming dish.
5. When water boils in pan, place the dish in to steam for 8 minutes or until cooked but not overcooked.*
6. Sprinkle with chopped spring onion. Serve hot.
*Note: One way to test if it is cooked is to prick the center with a skewer or fork – if raw egg still oozes out, then it is not ready yet. Steamed egg is overcooked when it puffs up when you remove the pan cover; the egg will then look rough and not have a silky, smooth texture.