Serves: 1, easily multiplied
1 cup milk
1 tablespoon sugar (adjust to tastes)
1 tablespoon ginger juice (optional, can be made by dissolving candied ginger in hot water -- adjust sugar to taste!)
1. Whisk eggs, milk and sugar together. If desired, whisk in ginger juice.
2. Pour into small heatproof bowls (I prefer Chinese rice bowls), and place in bamboo steamer (or regular steamer) for about 8-10 minutes under medium heat. If not set, steam another minute or so before checking again -- overdoneness is the enemy here!