Egg Custard

BORROWED from my mom

MAKES one large bowl of deliciousness to mix with rice or eat straight up.

INGREDIENTS: 3 eggs, 3 cups of chicken stock, a pinch of salt, a dash of soy sauce

DIRECTIONS: Beat eggs in a large, heat proof bowl that will fit into a double boiler. Add a pinch of salt and chicken stock. Mix and steam for 10-15 minutes. Garnish with soy sauce.

NOTES: I like my custard soft boiled, for something stiffer steam for longer. The custard will crack in the cooking process, and if you want to avoid it, you must periodically lift the lid. But frankly, who are you trying to impress with steamed eggs? It looks like cottage cheese when you mix it with your rice, which is unappealing to say the least.

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