Silky Chinese Steamed Eggs with Scallion

What you need

• 3 large eggs
• 270 ml (1 cup + 2 tbsp) chicken stock, warm, not hot
• 1/4 tsp salt
• 2 tsp light soy sauce
• 1 tsp toasted sesame oil
• 1 scallion, thinly sliced

Method

Restated from the original video

1. 1

   Beat the eggs with the salt until fully blended but not foamy.

2. 2

   Slowly stir in the stock. The mix should be about 1 part egg to 1 3/4 parts liquid.

3. 3

   Pour the mixture through a fine sieve into a shallow heatproof bowl. Skim off any bubbles from the surface with a spoon.

4. 4

   Cover the bowl with a heatproof plate or a sheet of foil so condensation cannot drip onto the custard.

5. 5

   Set a rack in a wok or wide pot, add water to just below the rack and bring it to a boil. Then lower the heat so the water simmers gently.

6. 6

   Place the bowl on the rack, cover the pot and steam until the custard is set at the edges and the centre wobbles slightly but no longer looks liquid, 10-15 min.

7. 7

   Lift the bowl out carefully.

8. 8

   Spoon the soy sauce and sesame oil over the top, scatter over the scallion and serve hot.

Imported from deliciousnotgorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.