Ingredients

The following ingredients have 4 Servings
  • 1 cup chicken stock
  • 3 large eggs
  • 3/4 tsp fish sauce (Red Boat brand recommended)
  • 1 scallion (thinly sliced)

Instruction

  • Place stone bowl onto stove and bring to medium high heat.
  • Once bowl is heated, add in the chicken stock and bring to a simmer. You want it to be bubbling, but maintain it as a gentle boil.
  • While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. You want to beat and make the mixture as smooth as possible.
  • Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the two are evenly blended, reduce heat to low-medium and cover with lid. Let eggs steam for about 5 minutes or until eggs are cooked.
  • Garnish with scallions. Serve immediately.