2 eggs, 1 salted egg, 1 preserved egg, some spring onion, 2T warm drinking water, 1t oil.
1/4t salt, 1/2t light soy sauce.
1. Separate the salted egg yolk and white; Press the egg yolk flat and dice.
2. Shell and dice preserved egg.
3. Rinse and dice spring onion.
4. Whisk eggs; Add the salted egg white and whisk well; Add 2T warm water and stir well; Add salted egg yolk and preserved egg; Stir briefly; Pour into a deep plate; Skim off the bubbles on the surface with a spoon.
5. Arrange a steaming rack into a deep wok; Arrange the plate on the steaming rack; Pour water into the wok till 1/4 height of the plate; Cover the wok with a lid; Steam over a high heat for 2 minutes; Turn to a low heat; Open the lid; Steam over a low heat for 3 minutes; Cover with the lid again; Steam over a low heat for 3 minutes; Turn off the heat and remove the lid.
6. Heat a pan with 1t oil over a high heat; Turn to a medium heat; Add seasonings and stir briefly; Turn off the heat.
7. Drizzle the sauce from the step 6 to the custard; Sprinkle with spring onion. Ready to serve.
1. If the eggs are not going to be cooked right after buying, they should not be rinsed in water because the bacteria in water will seep through the shells and speed up the decaying process. Wiping the eggs with a damp cloth will be enough.
2. If tap water is used while preparing egg mixture, blisters will likely to form on the egg custard. For the sake of the dish's look, warm drinking water is highly recommended.