Chinese steamed eggs take 2 eggs, a little water, and about 15 minutes. That's it.

If you've never had them, think of a savory custard. It's soft, silky, and barely holds its shape when you dig in with a spoon. It's the kind of thing you make on a weeknight when you want something warm and comforting but don't have the energy for a big meal.

My favorite part is the finish. I cut a few slits across the top and pour Olokoi all over it, so the citrus, chili, and soy soak down into every bite.

Ingredients

• 2 eggs
• Warm water (measured with half an eggshell, more on that below)
• A little chicken bouillon
• Olokoi Sauce, Mild or Hot
• Optional toppings like green onion, sesame seeds, or chili oil

How to make it

1. Crack the eggs into a bowl. Save one half of a shell to use as your measuring cup.
2. Fill that half shell with warm water 3 times for every egg. For 2 eggs, that's 6 fills.
3. Add a little chicken bouillon and whisk everything together.
4. Pour the mixture through a strainer into a heat-safe dish. I use a ramekin.
5. Cover the dish with plastic wrap and poke a few small holes in the top.
6. Add water to a pot and set a steamer basket inside, or anything sturdy that keeps the ramekin above the water.
7. Steam for 10 to 15 minutes. It's ready when the center is just a little jiggly.
8. Take it off the heat and peel off the plastic wrap.
9. Cut a few slits through the egg, then pour Olokoi over the top and let it soak in.
10. Add any extra toppings you like.

Tips for a silky texture

• Don't skip the strainer. It catches the bubbles and stringy bits, which is what keeps the top smooth.
• Use warm water, not hot. Hot water can start cooking the egg before it ever hits the steamer.
• Keep it covered. The plastic wrap stops water from dripping onto the surface and leaving pockmarks.
• Pull it once the center jiggles. If you leave it too long it turns spongy and full of holes.

How to serve it

I like it next to a bowl of rice and some veggies for an easy dinner. It's just as good on its own, eaten straight from the ramekin with a spoon.

If you try it, tag me so I can see how yours turns out. And let me know if you went Mild or Hot.