How to cook sweet egged glutinous rice ball soup

Gather your ingredients. You can get rice ball of various flavors and a jar of glutinous rice at your local Asian food market. You can also make your own glutinous rice, but that's a different story.

Add water to about 1/4 of the pot and start boiling it. This could take a while.

Crack 2 eggs, more if you like it thicker, and slightly whisk it to the point the yolk is running but not entirely mixed with the egg whites.

When the water starts to boil, put in the rice balls. I was only left with 2 of the sesame flavor in this demo, usually my mom can eat 10 on her own.

Let the rice ball boil for a while. Lightly roll it around so it doesn't stick to the bottom. When the rice ball start to flout above the water, it's done.

After the rice balls are done, pour out some water to the point it's half covering the rice balls.

Like this. Later we'll add the glutinous rice 1:1 in proportion to the water. So depending on how many your feeding, adjust the water.

Add in the glutinous rice now, 1:1 to the water. Remember to scoop out some rice wine in the bottom, that's the best part. You can also add sugar now if you like it sweet, I like it the original way.

Keep heating it till it boils. I don't know why this picture is upside down.

It should look like this when it boils. Turn the heat to low now.

Add in the eggs. Here's the key, turn off the heat right after adding the eggs. This way the eggs will be done but not too old.

Slightly stir the eggs and it'll turn out evenly and beautifully. White is white, yellow is yellow. We call it "egg flower" 蛋花, ha.

Yay! Done and ready to devour. Enjoy.