Steamed Egg by Chef Nyesha Arrington
Difficulty
Easy
Allergens:
Large Eggs (750g)
Ingredients
For Steamed Egg:
15 Large Eggs (750g)
1125 grams Warm Chicken Stock
8 grams Dashi Powder
2 grams Soy Sauce
Pinch of Sugar
For Finish:
Sesame Oil
Sesame Seeds
Scallions
Instructions
Step 1
Mix Gently - Whisk eggs, warm chicken stock, dashi powder, and a pinch of sugar just until combined. Avoid incorporating air.
Step 2
Strain - Pass the mixture through a fine mesh strainer.
Step 3
Prepare Pan - Lightly oil a shallow hotel pan or baking dish. Pour in egg mixture and cover tightly with foil to prevent condensation.
Step 4
Steam - Steam in the oven at 185°F (85°C) for 20 minutes. Cook until just set with a gentle wobble in the center.
Step 5
Finish - Let the eggs rest for 2 minutes. Finish with soy sauce and sesame oil, sesame seeds, and scallions.
