Ingredients
| Large eggs |
2
|
| Chicken broth (1:2 ratio of egg to broth) |
1 cup
|
| Soy sauce |
1 tsp
|
| Sugar |
1 tsp
|
| Oil |
1 tsp
|
| Scallions for garnish |
Directions
- WHISK eggs well in a bowl. Slowly MIX in the chicken broth until well combined.
- STRAIN the egg mixture through a fine sieve and DIVIDE into two bowls, gently popping any remaining bubbles on the surface. COVER each bowl with foil to prevent water droplets from dripping and to ensure a smooth surface.
- BRING the steamer to a boil. PLACE the bowls into the steamer and STEAM over medium-high heat for 3 minutes.
- TURN the heat off and LET SIT with the lid covered for another 8 minutes. COMBINE soy sauce, sugar, and hot oil in a small bowl and SET aside.
- REMOVE eggs from the steamer and DRIZZLE some sauce on top to taste. GARNISH with scallions and SERVE warm.
Insider Tips
- Note: As eggs differ in size, the amount of broth will depend on the volume of the eggs used. The key here is to maintain a 1:2 ratio of egg to broth, so adjust as necessary based on your measurements.