"This dish ... puts a smile on my face every time as I love eating eggs. I use this recipe for staff meals in our kitchen at S’more."
Serves 4
10 mins
Ingredients
- 6 eggs
- 550ml chicken stock
- 1 tbs sugar
- 1 tsp chicken powder
- Soy sauce, to garnish
- Chopped spring onion, to serve
- Sesame oil, to serve
Method
1
Combine the eggs and chicken stock in a mixing bowl. If using store-bought stock, no need to add seasoning. If you use homemade chicken stock, season with the sugar, chicken powder and 1½ tablespoons of salt, adjusting to your liking.
2
Pour the mixture into a shallow dish, wrap in cling film and place the dish into a prepared steamer over boiling water. Steam for 9–12 minutes on high heat or until the egg custard is wobbly.
3
Carefully remove cling film and add a dash of soy sauce, spring onion and a drizzle of sesame oil. Serve immediately.
