This is FAR superior to those rubbery over-fried eggs or the lightly fried eggs that goop yolk everywhere.
Ingredients-
4 eggs
3/4 cups stock (chicken, beef, dashi, or any preferred stock)
salt, to taste
- In a bowl, add the eggs, stock, and a pinch of salt. Using a fork or chopsticks, whisk the mixture until completely homogenous. Be careful to avoid incorporating air; the goal is to have a smooth, uniform mixture without bubbles.
- Lightly grease a shallow dish with spray oil. Place this dish into a pot fitted with a steaming basket. Ensure the water in the pot is filled to just below the bottom of the steaming basket—it should not touch the dish. Heat the water over medium to medium-low heat.
- Pour the egg mixture into the greased dish. Cover the pot with a lid and steam on low for 10-14 minutes. The key is to steam the eggs slowly so they set gently and acquire a custard-like texture.
- Once the eggs are set, carefully remove them from the dish.
Serve on a toasted bun with a slice of American cheese, crispy bacon, and some salsa or hot sauce.
