Steamed Egg Omelette

Make the mixture: In a bowl, whisk together 250ml egg mixture and 250ml milk. Make sure both are at room temperature for the best texture. Add a pinch of salt and whisk until smooth and well combined.
Heat the water: Fill a deep saucepan with enough water to submerge at least half of your 12cm saucepan or heatproof bowl. Bring the water to the boil.
Cook the omelette: Once boiling, reduce the heat and simmer gently. Place the 12cm saucepan (or heatproof bowl) with the egg mixture into the simmering water. Cover the pan with a lid.
Steam the omelette: Steam the omelette for about 20 minutes. It is cooked when the centre is firm, puffed up and the texture is soft.
To Serve: Carefully remove the pan from the water, let the omelette cool slightly and serve. Enjoy it plain or with your favorite toppings!
Serving suggestions:

Garnish with fresh herbs, such as chives or parsley, for added flavor.
Serve with sautéed vegetables or a light salad.
Enjoy with a dollop of sour cream or a sprinkle of cheese.
Cooking Tips:
Make sure the egg and milk are at room temperature to prevent curdling.
Cover the pan while steaming to keep the omelette moist and evenly cooked.
Test for doneness by gently tapping the pan; the omelette should be firm and cooked through.