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Jane Houston

Bone Broth Steamed Eggs

GF | VG | DF | RSF
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Servings: 4 people
Course: 2 meals a day, 3 meals a day, Family Meals
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup eggs approximately 5 eggs
  • 1 and 1/2 cups bone broth of choice
  • 1 tsp sesame oil
  • 1 tsp tamari
  • 2 tsp finely sliced shallots
  • 1 pinch salt

Equipment

  • 1 Double boiler (or heat proof bowl + colander + lid)

Method
 

  1. Crack the eggs into a heat proof bowl and whisk well. Season with salt and pour in the broth, mixing gently 
  2. Bring a pot of water to a boil and place a colander on top. Cover the bowl of eggs with glad wrap tightly or a firm fitting lid and place the bowl in to sit on the colander (out of the water) place a lid over the top of the colander and allow the eggs to steam in the bowl for 12 minutes
  3. You know it is ready when it jiggles when moved and is no longer runny 
  4. Shallowly slice the steamed egg and top with the sesame oil, tamari and finely sliced shallots 

Notes

Able to be frozen: no