Korean steamed egg custard with spring onion

Ingredients

For 1 serving

• Eggs3.5
• Vegetable broth140 ml
• Spring onions18 g
• Sesame oil2 teaspoons
• Saltto taste

Contains: eggs, sesame, celery,

Method

1. Put a finger of water in a wide pan with a lid and bring it to the boil over medium heat.
2. Meanwhile wash the spring onion, trim the root and slice it thinly.
3. Beat the eggs with the vegetable stock and a pinch of salt, without whisking air in, then strain the mixture through a sieve: this makes the custard silky smooth.
4. Pour it into a small heatproof bowl, add the spring onion and set it in the pan; lower to a gentle heat, cover and steam for 10–12 minutes, until the custard has set but still wobbles in the centre.
5. Lift out the bowl with a pot holder and finish with a drizzle of sesame oil.