Steamed Eggs with Chilli Oil and Chives

16 mins
Serves 1
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Directions

  1. 1Crack the eggs into a measuring jug and gently whisk.
  2. 2Crack the eggs into a measuring jug and gently whisk.
  3. 3Crack the eggs into a measuring jug and gently whisk.
  4. 4Pour in double the volume of warm water.
  5. 5Pour in double the volume of warm water.
  6. 6Pour in double the volume of warm water.
  7. 7Add all the seasonings and whisk again.
  8. 8Add all the seasonings and whisk again.
  9. 9Add all the seasonings and whisk again.
  10. 10Strain through a sieve to remove any bubbles.
  11. 11Strain through a sieve to remove any bubbles.
  12. 12Strain through a sieve to remove any bubbles.
  13. 13Pour into a heatproof shallow bowl and cover with a large heatproof plate.
  14. 14Pour into a heatproof shallow bowl and cover with a large heatproof plate.
  15. 15Pour into a heatproof shallow bowl and cover with a large heatproof plate.
  16. 16Place a shallow heatproof bowl upside down in a wok, pour enough water so it comes up halfway.
  17. 17Place a shallow heatproof bowl upside down in a wok, pour enough water so it comes up halfway.
  18. 18Place a shallow heatproof bowl upside down in a wok, pour enough water so it comes up halfway.
  19. 19Cover 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.
  20. 20Cover 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.
  21. 21Cover 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.
  22. 22Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute.
  23. 23Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute.
  24. 24Once the timer is done, turn off the heat and let the eggs sit in the wok for another minute.
  25. 25Serve with light soy sauce, sesame oil, chilli oil and chives.
  26. 26Serve with light soy sauce, sesame oil, chilli oil and chives.
  27. 27Serve with light soy sauce, sesame oil, chilli oil and chives.

Ingredients

  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 chive
  • 1 chive
  • 1 chive
  • 300 ml water
  • 300 ml water
  • 300 ml water

Equipment

measuring jugchopsticksmicrowavesieveheatproof shallow bowllarge heatproof platewokwok lid
Steamed Eggs with Chilli Oil and Chives | Clip Recipe