For me, very often, I over steamed it, so this time round, I make sure I do it right.
I think I almost succeeded except that I would prefer it to be a taller so next time I will use a smaller plate.
Adapted from: Wantanmien
What you need:
1 century egg, cubed
1 salted egg, cubed (I remove yolk)
Proportion: egg : water = 1:2
Place serving plate onto the steamer. Bring water to a boil.
Crack eggs into a bowl. Weigh the egg (The proportion should be 1:2)
Beat egg with a folk.
Add in water, seasoning and give it a good stir. Strain into a pitcher.
Pour the egg mixture into the heated plate.
Scatter the century egg and salted egg.
Serve hot with rice.