That’s a beautiful presentation, @pilgrim!
I love steamed eggs - this is the recipe I started with (very similar in tips and proportions to the one you linked, which I also had saved as it turned out). I appreciated the helpful tips for the way I like the custard - silky smooth and just-set, without bubbles.
Minor modifications today - some bouillon powder instead of broth, and a single serving from 2 eggs. It did take me almost twice the time (checking the jiggle after 6 mins and then every 2), but when it was done it was perfect!
And I loved the idea of cutting through in a lattice pattern.
Topped with sesame oil, chilli onion crunch, and scallions. A lovely Sunday brunch! (And SO much lighter than its close relative, the quiche…)
