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Mince your garlic and finely chop 2 spring onions
Crack 3 eggs and add 9 half egg shells of warm water (1:1.5 egg to water ratio). Whisk gently, then strain into your steaming bowl
Scoop off the bubbles with a spoon and pop the smaller ones using the back of your spoon for a silky smooth texture
Bring water to a boil, place the bowl into your steamer, cover with a plate or cling film, then steam on medium heat for 10 minutes
If slightly undercooked, turn off the heat and let the residual steam finish cooking it through
For the topping, fry your mince on medium heat until browned
Add the garlic and spring onions and cook for a few minutes
Stir in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce and white pepper
Add a cornstarch slurry and simmer until thickened
Spoon the mince over your jiggly egg
Serve with a warm bowl of rice, extra spring onions and chilli oil if desired