- 4 medium eggs
- 1 1/4 cup of low sodium chicken broth or water
- 1/2 tsp salt (or less, to taste)
- Soy sauce, sesame oil, chili oil, sliced green onion for topping
Instructions
- Scramble the 4 eggs well and mix in the chicken broth or water and salt. Mix it really well.
- Strain the egg mixture through a fine sieve into heatproof containers and steam gently until the center of the eggs is jiggly but set, about 20 minutes. Keep checking it towards the end to prevent overcooking.
- Remove from steamer and serve with toppings.
