STEAMED WATER EGG - JING SUI DAN 蒸水蛋

A simple egg dish which is very satisfying.
Originally here:
http://atthebackofthehill.blogspot.com/2011/06/chinese-steamed-eggs.html.



蒸水蛋
TSING SUI DAN
["Steamed Water Egg"]

Three eggs.
Half or three quarters cup water.
Quarter cup chopped green onions or less.
Quarter cup whatever comes to hand: minced charsiu, chopped shrimp, sliced mushrooms, etc.
Pinch ground white pepper.

Additional:
A few drops sesame oil.
A few drops soy sauce.
Minced cilantro

Briskly stir the eggs with the water, add the green onions and the charsiu, shrimp, etcetera.
Plus the pinch of pepper.
Pour into an oiled pyrex pie plate (or something of similar shape), and place in a steamer over furiously boiling water.
Steam for about ten minutes. Once gelled it is done.
Garnish and serve.


Notes:
Use more water for a softer custard (up to a full cup).
When the eggs are done, there will be a little water on top of the custard - this will facilitate distributing the sesame oil and soy sauce evenly. Just gently swirl without tipping.

Often pei dan (皮蛋, 松花蛋 black preserved egg) is cut up and added, sometimes something from the salt-fish category is thrown in. 
A little chopped ham or char-siu is also a good idea.