Chinese Steamed Egg (蒸水蛋)

This simple yet silky dish is commonly eaten throughout most chinese households with rice. 

Yet, not all households can make this smooth and creamy silky savory custard.

What’s my secret?

Soy milk, unsweetened. Why? I don’t know, my Aunt told me this and I do as I told. No questions asked.

The result is important! Not only it is smooth and creamy, soy milk also adds richness to the flavor. It’s like heavy cream in western dishes!