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PdfMicrowave Korean eggs banchan
2 large eggs
1 cup chicken broth (preferably made from Better Than Bouillon base)
1 to 2 teaspoons fish sauce
1 large scallion, thinly sliced on the diagonal
SERVES 2
In a medium microwave-safe soup bowl, whisk the eggs, chicken broth, and fish sauce until well combined. Top the egg mixture with the scallion and microwave on high until the eggs have set (they'll bubble up and gain volume as they steam), anywhere from 3 to 7 minutes depending on your microwave.
For this one, you really do need to serve immediately.