2 – Eggs
1 tbsp – Soy Sauce
1 tbsp – Seafood Stock
120ml – Warm Water
- Beat 2 eggs in a bowl.
- In another bowl, combine 120ml of warm water with a teaspoon of soy sauce and a teaspoon of Seafood Stock.
- Add the mixture into the egg and stir to mix well. Scoop out the bubbles on top to form a nice surface after cooking.
- Steam the egg for 3 mins or until it’s firm.