Sort ingredients
willa
QR Code
Listen
Pdf
Crack 4 eggs into a large bowl and whisk. Then you want to whisk in the warm (35C/95F) chicken stock until well combined. Grate in your garlic clove and ginger. Give it a stir.
Place a sieve over the top of your steaming bowl (big enough to hold your egg and chicken stock mixture), and pour your egg mixture through the sieve into the bowl. Feel free to scoop any remaining grated garlic and ginger that gets caught in the sieve and sprinkle it into your new egg steaming bowl. Remove any air bubbles off the top of the eggs using a spoon. You want the surface to be as smooth as possible.
Next up, place a steaming basket/platform on the base of your pan. You can also use a bamboo steamer for this if you'd like. Pour in 1 inch of boiling water, place the pan on low heat.
Delicately place your egg bowl into the steamer and place on the lid. Leave to steam on low heat for 15 minutes. To check if your egg is done, remove the lid and give the pan a jiggle. If there is still uncooked egg, keep steaming it (see notes for if there's excess water on the surface).
Once your eggs are cooked, remove your bowl from the steamer with a cloth and then top with sesame oil, soy sauce, chili oil, chopped chives, and green onions. Enjoy with sticky rice!