Ingredients

Method

• 4 free-range eggs
• 1 cup chicken stock
• 1 T sesame oil
• salt, to taste
• 2 white salad onions, thinly sliced
• Woolworths Asian chilli Szechuan pepper oil, for drizzling
• For the togarashi-inspired citrus seasoning:
• 1 Woolworths Asian sushi nori sheet
• 2 T sesame seeds, toasted
• 2 T black sesame seeds, toasted
• 1 T poppy seeds
• 1 T salt
• 1 T smoked chilli flakes
• 2 T Woolworths crispy onion sprinkle
• 1 ClemenGold or mandarin, zested

Method

Ingredients

1. Combine the eggs and chicken stock in a heatproof bowl that fits inside a saucepan until no strands of egg white are present. Add the sesame oil and salt and combine, then scoop the foam from the surface using a spoon.

2. Fill a saucepan with water toadepthof4cmandplaceabowlordish (that the bowl of egg will fit onto) into the pan. Place the pan over a low heat and cover with a lid. Bring to a steam, then place the bowl of egg inside.

3. Cover and steam for 10 minutes. The edges should be set and the centre slightly wobbly. Remove the bowl from the pan and top with the spring onion and Szechuan oil. Sprinkle with the citrus seasoning.

Cook's note: This egg dish is also delicious served at room temperature with rice.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa