Jaden over at Steamy Kitchen is asking for Asian-inspired recipes that can be prepared in 15 minutes or less. This has inspired me to do a weeklong series of quick Asian dishes that you can easily prepare, just in time for the Beijing Olympics. The impetus being, the faster you can get dinner on the table, the faster you can get back to watching all the Olympic action!
This dish is extremely simple to make. It is basically only two ingredients: 4 eggs and 1 can chicken broth (not low sodium):
You will also need a dish and a pan wider than the dish that you can use to steam with. Fill the pan halfway up the side with water and get it boiling.
Crack the eggs into the dish and pour in the chicken broth. If you’re too caught up watching the rhythmic gymnastics competition, you can have the kidlets mix it up for you:
Garnish with chopped green onions if you like. Set the dish in the pan and cover.
Steam for 7 minutes. At the 7 minute mark, gently shake the pan to see if the egg has set. It should jiggle like jello, not slosh around like the pool after the 100m freestyle has been completed. If the egg hasn’t set, let it go for another minute and check again.
Serve over rice.