(serves 4)
This dish sounds a little bit strange at first but it has a beautiful silky smooth texture and is surprisingly flavoursome and super more-ish! Mum often cooks this when we don't have much left in the fridge, or nowadays when we spring a surprise visit to her place without giving her warning. It serves as a great meat alternative as the eggs are a great protein source and it doesn't require any marinating or preparation and goes well with just plain rice!
Prep time: 10 min
Cooking time: 10 min
Ingredients5 eggs
400mL clear chicken broth (need good quality one, e.g. the chinese Swanson's brand)
1-2 salted egg yolk (optional)
1 century egg (optional)
1/2 T soy sauce
1/2 tsp sesame oil
Method
1. Whisk the 5 eggs together, add in the chicken stock and whisk again to combine. If using century or salted egg, break up the century egg and salted egg yolk and mix into the egg and chicken stock mixture.
2. Pour into a shallow 23cm-wide dish.
3. Steam in a wok or steamer, leaving the lid slightly open to allow the steam to escape.
NB. If you close the lid completely then this will overcook the egg!
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| Ideally you would put a lid on top, however we don't have one so a silver bowl propped open with chopsticks did the trick for now |
4. Check every 2-3 minutes by shaking the wok or steamer (approx 8-10 minutes). It is done when the mixture is firm enough to stop wobbling.
5. Drizzle the soy sauce and sesame oil on top and swivel so that it spreads over the whole surface.
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