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  Combine boiling water and iced water into a measuring cup or small container. You will not be using all this water. It should be warm to the touch.
  ½ cup boiling water, ½ cup iced water
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  Coarsely chopped salted duck egge and preserved egg.
  1 Salted duck egg, 1 Preserved egg
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  Break eggs into (another) measuring cup.
  4 large eggs
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  Measure the amount of eggs.
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  Add enough warm water to make a 1 : ¾ egg to water ratio.
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  Using the 2 forks, carefully break down the egg and combine the egg and water together without creating any bubbles.
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  Add the salt, pepper and oil.
  ¼ tsp sea salt, dash white pepper, 2 tsp cooking oil.
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  Stir and combine ingredients.
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  Pour egg mixture into a flat based bowl.
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  Add the coarsely diced salted duck egg.
  1 Salted duck egg
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  Cover bowl with plastic wrap
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  Heat water for steaming.
  Water for steaming
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  Place bowl in steamer and steam for 10-12 minutes.

Sauce and garnish

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  Chop scallions / chives.
  2 stalks finely sliced scallions / chives.
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  Combine ingredients for sauce in a small bowl.
  2 tsp light soy sauce, 2 Tbsp sesame oil, ½ tsp sugar, 1 tsp sherry
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  After egg is steamed, CAREFULLY remove the plastic wrap. The steam that initially escapes is HOT!
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  Cut the eggs into cubes or diamond patterns.
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  Garnish with the coarsely chopped preserved egg.
  1 Preserved egg
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  Garnish with scallions / chives and pour over sauce.
  2 stalks finely sliced scallions / chives.
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  Enjoy with rice.