Hunan-Style Steamed Egg with Chilli and Spring Onion
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Ingredients
- 6 large eggs
- 300 ml chicken stock
- 2 fresh red chilli
- 3 spring onions, finely sliced
- 2 tbsp light soy sauce
- 1 tsp sesame oil
Nutrition (per serving)
- Calories
- 170 kcal
- Protein
- 14.2 g
- Carbohydrate
- 2.5 g
- of which sugars
- 1.3 g
- Fat
- 11.4 g
- of which saturates
- 3.3 g
- Fibre
- 0.5 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs well, then whisk in the cooled chicken stock and half the light soy sauce until smooth.
- 2
Pour the egg mixture into a shallow heatproof dish through a sieve to catch any bubbles.
- 3
Scatter the finely chopped fresh red chilli over the top.
- 4
Cover the dish loosely with foil and set it in a steamer basket over gently simmering water.
- 5
Steam for 15 minutes, until just set with a gentle wobble.
- 6
Scatter with the spring onions, drizzle with the remaining soy sauce and the sesame oil, and serve with steamed rice.
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