care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

Preheat the oven to 200C/fan oven 180C/400F/Gas 6. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes ...

For Zaire Perry, a 24-year-old mother of three in Texas, making a legendary Chinese egg dish she had never heard of a few weeks ago was the beginning of an unexpected friendship. Like a flood of ...