Crack the eggs into a large bowl, add pinch of salt, and beat for at least 1 minute until fluffy.
| Whisking egg will result in a lovely, airy texture for your steamed egg.
Measure out water –same volume as egg
Measure out stock –same volume as egg
Add water, stock, egg mixture and 1 tsp of sesame oil into a bowl. Whisk until well combined.
Slowly pour the egg mixture through a fine mesh strainer into a heat proof dish.
Cover with cling film and poke holes.
Place dish on a steaming rack in a wok filled with boiling water over high heat. Ensure the water doesn’t bubble over into the bowl while steaming.
Turn the heat down to a simmer and steam for 10 minutes.
| Straining the egg mixture will prevent bubbles from forming and gives a glassy surface.
Remove from steamer. Top with shallots and spring onions and serve.