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Whisk eggs in a large measuring jug until smooth. Add broth and whisk until combined (if using store-bought broth, no need to season; if using homemade chicken broth, season to taste with salt flakes, sugar and chicken stock powder). Pour into a large bowl (see note) and cover with plastic wrap. Place in a bamboo steamer over a pan of boiling water. Steam for 15 minutes or until custard is set, but still wobbly.
Carefully remove plastic wrap. Top with shallots and spoon over crispy chilli oil. Serve immediately.