Double Layered Steamed Eggs

• tempo totale: 15 minutes

Ingredienti

Inspired by one of the dishes in Culinary Class Wars season 2 (my favourite culinary competition show atm), one of the Chinese cuisine chefs showcased eggs and did a dish like this, here’s my take on it and it’s so so good! Layered and eggy in all the best ways, incredible with rice.

4 + 6 eggs

250ml chicken or vegetable stock (or 2 tsp chicken boullion powder mixed with water)

1/2 tsp salt

1 tsp sugar

Pinch white pepper

Sesame oil or chilli oil garnish (optional)

Istruzioni

Heat up the stock to about 60C (hot but not boiling). Whisk 4 eggs, seasoning and stock together (slowly pouring in the hot stock into the egg mix) until well combined. Pour the mix through a sieve into a shallow/deep plate to steam. Cover the eggs with plastic wrap and steam on medium high for 10min or until the eggs just sets. Remove the plastic wrap and place 6 whole eggs over the top and steam for 5-6min until the egg whites are set and the yolks still jammy or runny (up to you).

Spoon the sauce over the eggs, drizzle with a bit of sesame oil or chilli oil and serve with rice. Enjoy!

Sauce:

4 sprig spring onion (finely sliced)

2-3 tbsp oil

2 tbsp light soy sauce

Pinch white pepper

1/4 tsp salt

2 tsp sugar

Heat the oil until hot (almost smoking) and pour over the spring onion in a heat proof bowl, mix the rest of the ingredients together and combine. Taste and adjust if need.

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