Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To steam the eggs
To serve
How it's done
To steam the eggs
Whisk the eggs in a bowl. Stir in the stock. Pour the mixture through a fine sieve into a heatproof bowl, then use a spoon to remove any air bubbles from the surface. Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket, cover the bowl containing the eggs with a plate, place it in the bottom of the basket, cover and cook over a medium heat for approx. 12 mins. until the eggs are set (see note).
To serve
Drizzle the soya sauce and oil over the steamed eggs, sprinkle with chilli flakes. Make diamond-shaped incisions in the eggs with a knife, then sprinkle spring onions on top.
| Tip: | Instead of a steamer basket, a small cooling rack can be placed in the pan. Fill with water to just below the cooling rack. |
|---|---|
| Serve with: | Rice |
| Note: | Depending on the bowl you use, the mixture may take a bit longer to set. The mixture should be set in the centre and at the edges but still very wobbly. |
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