Chinese steamed egg


 * Source: https://www.facebook.com/groups/628001800587741/permalink/1808548665866376/


 * For breakfast

Directions
Beat 2 eggs w/ 3/4 c basic stock (chicken, pork, ginger, scallion) until uniform, put in heat-safe bowl, cover w/ parchment, then foil. Steam in IP for 8 minutes, then quick-release. Remove bowl, uncover, score custard with thin knife, & drizzle w/ ~1 TB light soy sauce, a little sesame oil, a little hot (red chile-spicy) oil, + sliced scallion