Tomato and Corn Steamed Egg

In a heat‑proof bowl, combine the beaten eggs, chopped heirloom tomatoes, corn kernels, melted butter, salt, black pepper, and water; whisk until the mixture is smooth and uniform.

Cover the bowl tightly with aluminum foil or a fitted lid to prevent steam from dripping in.

Set a steamer basket over a pot of rapidly boiling water, making sure the water does not touch the bowl.

Place the covered bowl into the steamer basket, cover the pot, and steam for 15–20 minutes, or until the egg custard is set and a thin knife inserted in the center comes out clean.

Remove the bowl from the steamer carefully; let it rest for 2–3 minutes to finish cooking from residual heat.

Optionally, drizzle a tiny amount of soy sauce or sprinkle fresh chives for extra flavor.

Serve the steamed egg warm, directly from the bowl or transferred to a serving plate.

Enjoy as a comforting Taiwanese‑style dish, perfect for dinner or a light lunch.