I know this is call white baits or whitebaits but when I check the Google images, I found bigger fishes and not this tiny, maggot like fishes. Maybe this is the kind we get over here in Malaysia.
Whitebait is like anchovies but it is really, really tiny and soft. Usually, we cook it whole.
The white bait is slightly salted so you do not need to use more salt in your cooking. I use two eggs, a handful of white baits and 1/2 portion of water, i.e. half the amount of the total egg quantity. I put a teaspoon of oil to make the egg texture smoother and also to cover the fishy smell of the eggs.
My egg steaming skill still sucks. I forgot to watch over the steaming process and the egg was overcooked.
To hide the ugly surface, I put a sprig of coriander leaves on it. Still, the egg tastes nice. It is a very easy and simple dish to prepare so no one can claim they do not know how to cook. I put the egg over my rice cooking in the electric rice cooker to steam.