My favourite dish is steamed egg. It is very delicious and nutritious. also it is very easy to make. all it takes is an egg and other ingredients found in any kitchen plus about twenty minutes of cooking time.
How to cook? First of all dissolve the 1/2 teaspoon cornflour in a bit of water in a bowl. Crack the egg into the bowl and beat the mixture thoroughly with a table fork. Then add water until the bowl is nearly full. Continue beating the watery mixture until the colour is consistent.
Add a pinch of salt and pepper. Mince meat or chopped prawns can be added but it is not compulsory. A drop or two of cooking oil may also be added. There is no hard and fast rule about what to add to the mixture. It is just a matter of taste. I usually stick to the original mixture without adding any meat.
Put about 3 inches of water into the Chinese wok (a large pot will do just as well) and put a low metal stand in the water. An inverted saucer will do, if you do not have a metal stand, heat up the water. When steam begans to appear, place the egg mixture on the stand. Continue beating the mixture gently.
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The egg mixture will be began to heat up. Test its temperature from time to time by dipping a finger into it. After a few minutes, the mixture will be hot to touch. By now, the water should be boiling nicely and the steam will be probably be a bit too hot for comfort. So, stop beating the mixture and cover the wok with a lid. Let the steam do its work for about 15 minutes.
After 15 minutes open the lid and examine the egg mixture. Be careful though not be scalded by the steam. The egg should have solidified to the consistency of jelly. You can check this with a fork. The fork should "open" the steamed egg slightly. The finish dish should be like soft pale yellow opaque jelly.
Add a bit of soy sauce to the steamed egg and it is ready for serving. whether eaten with rice or by itself this dish is simply delicious. Try it, you will be suprised a simple dish like this can taste so good.
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