By Christopher Tan and Amy Van
This is an absolute must at every hawker stall selling cooked dishes with rice. It is also a dish that is fulfilling to master cooking at home. The key to making it right and to avoid bubbles setting around the edge or overcooking the egg, is to keep the water in the steamer at a steady but low boil. You can use unsweetened soy milk instead of stock for a different flavour and denser texture.