Savory Egg Custard
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Teaspoon|
Beat the eggs well, add salt and broth and put in an ovenproof serving bowl.
Chop the scallions up fine and sprinkle on top of the eggs.
Place a rack in a pan and fill up to 2 inches of water.
Place the bowl on the rack and steam for 15 minutes or until custard is firm.
Before serving add a few drops of soy sauce to the custard.
Serve very hot.