Savoury Steam Eggs
1/4 pound lean chicken meat, diced
4 tiger prawns, shelled and deveined
4 shitake mushrooms. Sliced
8-10 spinach leaves, blanched
4 tablespoons chopped spring onions
2 cups chicken stock
1 teaspoon chopped fresh ginger
1 teaspoon light soy sauce
3 large eggs
freshly ground black pepper
1. Season the chicken with salt and pepper and divide among four heatproof dishes along with the prawns, mushrooms, spinach leaves and spring onions.
2. Combine the stock with the ginger, soy sauce, eggs and salt to taste. Beat well and strain through a seive into the dishes.
3. Cover the dishes with lids or cling film and place in a steamer. Cover the steamer and steam over high heat for 2 minutes, then lower the heat and continue steaming for 12 minutes.
4. To test whehter the custard is done, insert a cocktail stick or skewer. The egg is done when it draws out clear liquid.