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Ingredients:

Tools:

Place wok steamer rack into wok.
Using sink, add water for steaming into wok until water level matches top of wok steamer rack.
Place wok on stove.
Place lid for wok on wok.
Turn stove on and leave until water for steaming is boiling.

Crack the eggs into the mixing bowl.
Using chopsticks, take out the white stringy thing from each egg.
Using chopsticks, beat the egg into a uniform mixture. There should be bubbles from beating air into the eggs.
Add salt into egg mixture. Egg mixture should darken in color.
Using 1/3 cup measuring cup, add 1/3 cup water to egg mixture.
Using chopsticks, beat water and egg mixture until uniform.
Using strainer, strain water and egg mixture into regular ceramic bowl. This removes unbeaten chunks and bubbles.

When water for steaming is boiling, remove lid for wok.
Place regular ceramic bowl with water and egg mixture onto wok steamer rack.
Place lid for wok back on.
Steam for 10 minutes.

I haven’t figured out how to make the eggs cook uniformly. Circular ring of bubbles appears where the stove flames are underneath. Straining does help, but since I’m filling water to the top of the steamer rack, it may conduct heat directly from the stove (where the flames are arranged in a circle), and not cooking via steam. I may reduce the amount of water added to see whether that helps the eggs cook more uniformly.

March 25th, 2020: Tried this recipe, but changed ceramic bowl to glass flat-bottomed bowl. Pre-heated using high heat, 10 minutes on high heat, didn’t get rid of all the bubbles, and strained out any solids. Eggs were extremely fluffy and didn’t have much water content. This may be an issue with leaving it on high heat for 10 minutes.

Things to consider next time:
- Wrap individual glass bowl with saran wrap to trap water content within the bowl itself.
- Tuning heat from high to low/medium to avoid frothing the egg/water mixture.
- Tuning timer from 10 minutes to 6 minutes to reduce time cooking.
- Pre-heating using low/medium heat instead of high heat.