Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chinese Steamed Egg
Silky steamed egg custard with soy and sesame oil — comforting Chinese home cooking that's ready in 15 minutes.
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5 minPrep🔥
12 minCook🍽️
2Serves📊
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Ingredients
- 3 eggs
- 450ml warm chicken stock (or water with 1 tsp stock powder)
- 1 tsp salt
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 spring onion, sliced
- Coriander
Instructions
- Beat eggs gently — don't aerate.
- Mix with warm stock and salt.
- Strain through a fine sieve for the silkiest texture.
- Pour into 2 small bowls.
- Cover with cling film or foil.
- Steam over gentle heat for 10-12 minutes until just set with a slight wobble.
- Drizzle with soy and sesame oil; top with spring onion and coriander.
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Tara’s tips
- Strain the mixture — gives the silky texture.
- Steam gently — high heat makes bubbly, ugly steamed egg.
Serving suggestions
- Eat with rice.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why warm stock?
Cold stock takes longer and can cook unevenly.
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