Steamed Egg by Chef Nyesha Arrington

Yield: 10 servings

INGREDIENTS

For Steamed Egg
• 15 large eggs (750g)
• 1125g warm chicken stock
• 8g dashi powder
• 2g soy sauce
• Pinch of sugar

For Finish
• Sesame oil
• Sesame seeds
• Scallions

METHOD

1. Mix Gently - Whisk eggs, warm chicken stock, dashi powder, and a pinch of sugar just until combined. Avoid incorporating air.

2. Strain - Pass the mixture through a fine mesh strainer.

3. Prepare Pan - Lightly oil a shallow hotel pan or baking dish. Pour in egg mixture and cover tightly with foil to prevent condensation.

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.

5. Finish - Let the eggs rest for 2 minutes. Finish with soy sauce and sesame oil, sesame seeds, and scallions.