Preparation: 

Preparation time: 10 min

Cooking time: 10 min

Serving: 4

Ingredients:

• 3 eggs
• chicken stock (same volume as egg)
• water (same volume as egg) -
• can be replaced with chicken/vegetable stock
• ½ tbsp sesame oil
• salt
• shallots
• spring onion

Instructions:

1. Beat the eggs

• Crack the eggs into a large bowl, add a pinch of salt, and beat for at least 1 minute until fluffy.
• Whisking egg will result in a lovely, airy texture for your steamed egg.

• Measure out water –the same volume as the egg
• Measure out stock –the same volume as the egg
• Add water, stock, egg mixture, and 1 tsp of sesame oil into a bowl. Whisk until well combined.

• Slowly pour the egg mixture through a fine mesh strainer into a heat-proof dish.
• Cover with cling film and poke holes.
• Place the dish on a steaming rack in a wok filled with boiling water over high heat. Ensure the water doesn’t bubble over into the bowl while steaming.
• Turn the heat down to a simmer and steam for 10 minutes.