Asian-style steamed egg pots are a different method of cooking eggs making them light and silky and easy to digest. The eggs provide protein and the chicken stock and kimchi make this a simple and delicious gut-healthy meal for breakfast or any other time of day!
Yields: 2 Servings
4 large organic eggs
200 ml chicken stock
pinch of sea salt
sauteed shiitake mushrooms
black sesame seeds
Get a bowl that will fit in a lidded saucepan. In this bowl gently and briefly whisk the eggs and chicken stock with a pinch of sea salt.
Add water to the saucepan so that it will come 3/4 a way up the egg bowl. Bring the water to boiling point.
The bowl needs too it in the saucepan without touching the base of the pan. Use a ramekin for the base of the bowl to rest on, or improvise with some folded cardboard.
Place the bowl in the pan and cover with baking parchment. Place a lid on the pan and turn the heat down, simmer the eggs for 15 minutes until just set.
Remove the bowl from the pan and serve immediately with kimchi and a sauté of shiitake mushrooms. Sprinkle with black sesame seeds.