5 Eggs
100 g Minced pork
3 Wood ear fungus, soaked to soften and thinly sliced
25 g Glass noodles, soaked to soften, drained and cut into 1 cm lengths
1 teaspoon Spring onion (scallion), white and green portion only, finely chopped
2-3 springs Coriander (cilandro) leaves, finely chopped
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Ground white pepper

Reserve 2 egg yolks and beat remaining eggs. Mix all remaining ingredients into beaten eggs. Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes. Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes. Garnish as desired and serve hot with steamed rice. To test if the dish is cooked, simply insert a bamboo skewer into the thickest part. If the skewer come out clean, the dish is cooked.

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