Serves 4 people
Best for: Lunch, Dinner
Cookware needed:
- A sifter
- A shallow dish (for steaming)
- Wok steamer rack
- Wok
- A small pan (for heating up oil)
Ingredients:
- 150ml chicken broth
- 150ml water
- 4 large size eggs
- 5 tablespoons of oil
- 2 tablespoons of green onions (chopped)
- 3 tablespoons of cooking oil (best to use peanut oil for a more fragrant outcome)
Seasoning:
- A pinch of salt
Soy Sauce Seasoning:
- 1 teaspoon of monk fruit sugar
- 2 tablespoons of warm water (or hot water)
- 1-2 tablespoons of light soy sauce
- 1 teaspoon of fish sauce
- 1 teaspoon of sesame oil
Method:
Prepare the wok for steaming, place the steam rack in the middle of the wok. Pour water into the wok until the water is barely touching the top of the steamer rack. Turn on high heat for the water to boil.
Meanwhile, whisk the eggs well. Add water and chicken broth to the egg, season with salt and mix well.
Pour the egg mixture through a sifter into a shallow dish (it will be steamed in the wok together with the egg mixture).
Remove the bubbles on top of the egg mixture with a spoon.
Cover the dish with aluminum foil, this prevents the bubbles from forming on top of the steamed egg during the steaming process.
Place the dish on top of the steamer rack carefully, make sure the water is not touching the bottom of the dish. If this happens, just remove some water in the wok.
Cover the wok with a wok cover and steam for 10 minutes. (If you are using an electric steamer this might take much longer - around 25 - 30 minutes depending on the strength of the steamer)
Prepare the soy sauce mixture while the eggs are steaming. Put sugar into a small glass bowl. Melt the sugar in warm water, add the remaining soy sauce seasoning ingredients and mix well.
Prepare the oil before serving. Heat the cooking oil on high heat with a pan. Use a wooden chopstick to test the oil by sticking it into the oil and look for bubbles to form at the end of your chopsticks. If there are lots of bubbles forming, your oil is ready. Do this before serving.
Once the eggs are done, remove the dish from the wok. Remove the aluminum foil carefully and check to see if the eggs are cooked. Egg mixture should be cooked through, you need to look for a jiggly and jelly like texture that has a firmer skin on top. If the mixture is still watery then you need to steam it for another 2-3 minutes.
Use a tablespoon and pour the soy sauce mixture onto the eggs. Sprinkle some green onions onto the egg mixture as garnish and pour the hot oil onto the green onions & steamed eggs.
Add 1-2 tablespoons of soy sauce mixture onto the steamed eggs and serve.
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