These custardy, absurdly supple steamed eggs are easy to make. But we added a couple of extra steps to make them absolutely foolproof: First, cover the eggs with foil to guarantee that you won't get large pools of water in your ramekins; second, allow the eggs to gently finish cooking in the steamer after the initial cooking time to ensure perfectly just-set eggs every time.
four 6-ounce heat-proof ramekins (about 3 1/2-inches wide); a steamer- basket insert
Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.
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