Chinese Double Steamed Eggs

• 4 eggs, for the custard base
• 2 eggs, to crack on top
• 1 cup chicken stock
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp sesame oil, to finish
• 1 tbsp soy sauce, to finish
• 1 tsp chilli crisp, to finish
• 1 handful spring onions, finely sliced

Method

1. 1

   Whisk the 4 base eggs, chicken stock, minced garlic, and minced ginger together in a heatproof bowl until fully combined and smooth.

2. 2

   Transfer the bowl into a steamer set over simmering water and steam for around 10 minutes, or until the custard is just cooked through and gently jiggly when nudged with a spoon.

   Tip · No steamer? Sit the bowl on a metal colander or pasta strainer inside a wide pot with a tight lid — works perfectly.
3. 3

   Carefully crack the remaining 2 eggs onto the surface of the steamed custard. Cover and steam for a further 3–5 minutes, until the whites are just set but the yolks are still runny.

4. 4

   Drizzle over the sesame oil, soy sauce, and chilli crisp, then scatter generously with sliced spring onions. Serve immediately on its own or with a side of steamed rice.