Directions

To Prep

1. Crack the egg into a measuring jug. Separate the salted egg yolk from the white by gently transferring the yolk between the two halves of the shell, allowing the white to drain into the jug. Repeat until all the white has been separated. The combined egg and salted egg white should measure approximately 100ml.
2. Add 150ml of water to the egg mixture and stir gently until combined. Set aside. The ratio of egg mixture to water should be 1:1.5.
3. In a separate bowl, mash the raw salted egg yolk with a fork. Peel and cut the century egg into small pieces. Arrange both in a shallow heatproof dish.
4. Bring water to a boil in a steamer or wok.
5. Gently stir the egg mixture again, then strain it through a sieve into the dish. Cover the dish with aluminium foil to prevent condensation from dripping onto the egg mixture.

To Cook

1. Place the dish in the steamer or wok. Reduce the heat to medium and steam for 5 minutes, then lower the heat and steam for another 3 minutes, or until the egg mixture is just set. Occasionally lift the lid to release excess steam.
2. Garnish with chopped spring onions, a dash of pepper and a drizzle of sesame oil. Serve immediately.