Prep time: 10 min
Cook time: 10 min
4 large eggs
1 cup anchovy broth OR water OR dashi broth
1 tsp fish sauce
2 tbsp chopped scallions
Whisk the eggs in a bowl and run the mixture through a sieve to get rid of the slimy bits. Add the dashi and anchovy broth to the eggs and mix well.
Brush a little sesame oil in the stone pot/ceramic bowl and pour in the egg mixture.
Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to love. Continue cooking until the eggs are cooked, for about 8-10 minutes (NOTE: you can also do the steaming method and divide the egg mixture among 4 small heat-proof ramakins or bowls and place the ramakin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked.
Garnish with scallions and serve. Enjoy!