Basic Steamed Eggs
|Stock||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Teaspoon|
1. Mince scallions. Heat (but do not boil) stock.
2. Beat eggs very lightly; then combine with sherry, oil, salt, sugar and scallions.Slowly stir in heated stock. Transfer mixture to a shallow heatproof dish.
3. Steam over low heat until eggs are custard-like (20 to 30 minutes). (Check with a toothpick or knife to see if eggs are done: they should be semi-solid. If they're still runny, steam a few minutes more.)
4. Sprinkle lightly with soy sauce and serve right in the steaming dish.