This light and fluffy Asian breakfast cake is filled with warm eggs and is perfect for a tasty start to the day.
1. Crack eggs in a bowl and season with salt and pepper. 2. Pour eggs into a greased heat-resistant bowl or a pan. 3. Pour the broth or water and vegetable oil over the eggs and stir lightly. 4. Sprinkle with the scallions. 5. Place bowl or pan in a steamer set over boiling water and steam for 7-9 minutes, or until eggs are just set. 6. Serve steamed egg cake hot or at room temperature.
• 4 large eggs • Salt and pepper, to taste • 1/4 cup of broth or water • 2 tablespoons of vegetable oil • 1/4 cup of finely chopped scallions
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