Serves 2-4 | 15 minutes
Ingredients
- 4 Olliff Farm eggs
- 250ml water or light chicken stock
- 1 tsp fish sauce or soy sauce
- 1/2 tsp salt
- 1 spring onion, finely sliced
- 1/2 tsp sesame oil
- Toasted sesame seeds, to serve
Method
- Whisk the eggs thoroughly, then whisk in the water, fish sauce and salt, and strain through a sieve for a smooth custard.
- Pour into a small heatproof bowl or traditional ttukbaegi.
- Place the bowl in a steamer or on a rack in a pot with simmering water, cover, and steam for 10-12 minutes until just set with a gentle wobble.
- Drizzle with sesame oil, scatter with spring onion and sesame seeds, and serve immediately while still puffed up.