The Bomb Steamed Egg That Didn't Explode

Ingredients

• 4 eggs
• 1/2 tbsp anchovy fish sauce
• 1 tbsp scallion
• 1 tsp basil pesto
• 1/4 tsp salt

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Steps

1. 01

   Bring 150ml water and the anchovy fish sauce to a boil in an earthenware pot. Once boiling, pour in the 4 eggs (beaten with a pinch of salt and mixed well beforehand).

2. 02

   Turn the heat down low and keep stirring in one direction.

3. 03

   Once the eggs turn soft and custardy, cover, turn off the heat, and let it steam for 1 minute.

4. 04

   Top with basil pesto and chopped scallion.