Ingredients
Ingredients：
- 9 large eggs
- 1.5 x of chicken broth
- 1 teaspoon Shaoxing wine
- Pinch of salt
- 1 teaspoon sesame oil, optional
Sauce:
- ¼ cup scallion, sliced
- 1 tablespoon minced garlic
- ½ tablespoon toasted white sesame seed
- 1 teaspoon chili flakes
- 3 tablespoons cooking oil
- 2 tablespoons light soy sauce
Method
Steps:
- Boil water in a steamer and place a steaming rack inside, making sure the water level stays below the rack.
- Crack 4 eggs into a mixing bowl.
- Add chicken broth (1.5 times the egg volume), Shaoxing wine, and a pinch of salt, then mix well.1.5 x of chicken broth, 1 teaspoon Shaoxing wine, Pinch of salt
- Strain the egg mixture through a fine sieve into an 8-inch heatproof bowl to remove bubbles and ensure a smooth texture.
- Cover the bowl tightly with plastic wrap and prick a few small holes on top using a toothpick.
- Steam over medium-low heat for 8-10 minutes until the egg is mostly set.
- Remove from the steamer and carefully crack 5 eggs on top of the steamed egg layer.
- Steam again for 5–8 minutes depending on your preferred egg doneness.
Chili-garlic Sauce:
- Add scallion, minced garlic, sesame seeds, and chili flakes into a small heatproof bowl.¼ cup scallion, 1 tablespoon minced garlic, ½ tablespoon toasted white sesame seed, 1 teaspoon chili flakes
- Heat cooking oil until hot (slightly smoking), then pour over the ingredients and mix well.3 tablespoons cooking oil
- Add light soy sauce and stir to combine.2 tablespoons light soy sauce
Garnish and serve:
- Drizzle sesame oil over the steamed egg.1 teaspoon sesame oil
- Pour the sauce on top then serve it warm.
Video
Notes
- Low and slow. Crank the heat and you get bubbles and holes. Medium-low is the move.
- Room-temp eggs blend smoother than cold ones straight from the fridge.
- Crack the top eggs gently so you don't break the set base underneath.
- Oil must be smoking before it hits the sauce.