Step 1

In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.

Step 2

Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps. Tip: Pour it through slowly to minimise the number of bubbles.

Step 3

Scoop out any bubbles on the surface.

Step 4

Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.

Step 5

Bring the steamer to a boil then lower the heat to low and steam for 13 minutes or until just cooked.

Step 6

Take the steamed eggs out and enjoy immediately as is or with rice. For extra flavor, pour over the light soy sauce mixture and sesame oil, then garnish with spring onions!