Heydoh's wildly popular soy sauces are single origin and made from Taiwanese black beans. You can put them on just about anything, but here's a delectable steamed egg recipe to get your started.

Ingredients

• 3 eggs
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1 green onion, chopped (garnish)
• 1/4 tsp sesame oil
• Drizzle of Heydoh Silky Soy Sauce

Recipe

1. Crack two eggs into a large bowl. For the third egg, open it near the top as it you will use it to measure the water. Add 4.5 eggshells worth of water and gently mix, avoiding bubbles forming, if possible. Mix in the salt and white pepper.
2. Place a heatproof rimmed dish on a  steamer stand and steam on high for 1–2 minutes to heat the plate.
3. Pour the egg mixture into the hot plate. Cover and steam on high heat for 2 minutes. Turn off the heat, but keep the lid on and let the residual heat continue to steam the egg for 7 more minutes.
4. Garnish with green onions, sesame oil, and drizzle with Heydoh Silky Soy Sauce for the ultimate silky steamed egg.

Enjoy!