A custardy-rich dish made with Conestoga Farms eggs, chicken stock, and salt, steamed until set, then topped with soy sauce, sesame oil, scallions, and chili oil.
1. Combine the eggs and stock into a mixing bowl, season with salt, and whisk until smooth.
2. Pour your egg mixture into your serving bowl/dish through a fine mesh strainer.
3. Place the bowl with the egg mixture into a steamer basket, cover with a lid, and steam on medium heat for 15 minutes or until the eggs are set.
4. Top with scallions, sesame oil, soy sauce, and chili oil (optional). Serve with steamed white rice and enjoy.
