Silky Steamed Eggs With Scallions, Soy And XO Sauce

Steamed eggs appear with countless regional variations across east Asian cultures. In Japan, chawanmushi is a vessel for seafood, mushrooms, and seasonal vegetables; Korean steamed eggs are a bit fluffier, and a beautiful glossy egg is what... Read more you’ll see in other versions. It’s admittedly taken Sin many, many attempts to perfect his version of the steamed egg, which he prefers with a touch of scallions, soy, and XO sauce. But there’s a big degree of customization here; any type of stock can be used in place of water, and toppings can range from warm, leafy salads and yucca chips, to herbs and caviar.

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