Chinese Steamed Egg Custard

Method

1. 1Beat eggs gently with warm stock and salt — minimum bubbles.
2. 2Pour through a sieve into a shallow heatproof dish for satin texture.
3. 3Cover with cling film or a plate; place in a steamer.
4. 4Steam on low heat for 12 minutes till just set and wobbling like jelly.
5. 5Drizzle soy, sesame oil and vinegar over the top.
6. 6Scatter spring onion and white pepper; eat warm with a spoon, the surface should be glassy.