Steamed Egg | Yun Hai Taiwanese Pantry
Recipe by Cat YehA perfectly silken steamed egg is a delightful experience. We like ours with soy sauce and chili crisp, but really, just dress it as you like: sesame seeds and sesame oil; minced...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yunhai.shop.
Ingredients
- 3 large eggs
- 1 1/4 cup chicken stock or filtered water
- 1/2 tsp rice wine (we use Taiwanese mi jiu 米酒)
- 1/4 salt
- MSG, to taste, optional
- 1 tsp Yu Ding Xing Traditional Firewood Soy Sauce
- Su Mala Chili Crisp, to taste
- Cilantro, optional
- Chopped scallion, optional
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