Deep End Diner Eddie Lin visits Nguyen and Thi Tran (owner’s of Starry Kitchen) at their home to learn what the dynamic culinary duo eat when they aren’t at the restaurant.
Check out the recipe below…
Chinese Steamed Eggs
4 eggs
1 cup chicken broth
1 tsp kosher salt
dash of white pepper
black pepper
Korean sesame oil
1/2 tsp sugar
dash of chicken powder
chopped scallions
chopped salami
dark Chinese cooking wine (to finish)
Combine the eggs and chicken broth in a bowl. Mix lightly. Add remaining ingredients.
Pour half the mixture into a heat-proof ceramic container. Steam it for 5 minutes in a boiling water bath. Carefully remove from water bath.
Add the remaining egg mixture and cover the dish with plastic wrap. Return to steamer and steam for 10 minutes more. It should “jiggle like gelatin” when done.
Drizzle dark Chinese cooking wine over the surface. Serve over steamed white rice.