Soft Broth Steamed Eggs

This steamed egg delivers a pudding-like softness from a mixture of egg and broth, enriched with slices of century egg, drizzled with hot oil and soy sauce, and sprinkled with fresh scallions—ready in minutes.

Ingredients

• 3 Chicken egg
  
• 1 black egg
  
• 150 ml liquid chicken broth
  
• 1 teaspoon salty soy sauce
  
• 1 teaspoon oil
  

Steps

1. Break the eggs, add the chicken stock, then stir until evenly mixed.
   
2. Peel the black eggs then cut into 8, then arrange on a plate
   
3. Pour the egg mixture into a plate while straining it with a sieve, so that the eggs don't clump.
   
4. then prepare a frying pan for steaming, wait until the water boils
   
5. then put the eggs in and cover with a plate, so the water doesn't drip
   
6. then steam the eggs for 7 minutes
   
7. Once cooked, pour over hot oil and soy sauce, then sprinkle with sliced spring onions.
   
8. Steamed eggs are ready to be served
   

Languages

Weiche Brühe gedämpfte Eier - Deutsch (German) version
Soft Broth Steamed Eggs - English version
Huevos al vapor con caldo suave - Española (Spanish) version
Œufs cuits à la vapeur au bouillon doux - Français (French) version
Uova al vapore in brodo morbido - Italiana (Italian) version
柔らかいスープの蒸し卵 - 日本語 (Japanese) version
부드러운 국물에 찐 계란 - 한국인 (Korean) version
ไข่ตุ๋นน้ำซุปนุ่ม - แบบไทย (Thai) version
软汤蒸蛋 - 简体中文 (Simplified Chinese) version
軟湯蒸蛋 - 香港繁體中文 (Traditional Chinese - Hong Kong) version