Directions
- 1Crack the eggs into a measuring jug and gently whisk.
- 2Pour in double the volume of warm water.
- 3Add all the seasonings and whisk again.
- 4Strain through a sieve to remove any bubbles.
- 5Pour into a heatproof shallow bowl and cover with a large heatproof plate.
- 6Place a shallow heatproof bowl upside down in a wok, pour enough water so it comes up halfway.
- 7Cover with a wok lid until boiling then carefully place the bowl of eggs on top of the other bowl in the wok, cover with a heatproof plate and steam for 15 minutes on medium-low heat.
- 8Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute.
- 9Serve with light soy sauce, sesame oil, chilli oil and chives.
Ingredients
- 3 eggs
- 2 tsp chicken bouillon powder
- 0.25 tsp ground white pepper
- 0.5 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp chilli oil
- 1 chive
- 300 ml water
Equipment
measuring jugchopsticksmicrowavesieveheatproof shallow bowllarge heatproof platewokwok lid
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