Greg and I were in rural Yunnan Province traipsing about enormous valleys of terraced rice fields. It’s as beautiful as you imagine. We had a great time talking with locals and learning about rice cultivation. Then it came time to hire a car to take us the nine hours back to civilization. That being said, China + cliffs + one-lane roads + 80 mph + hairpin turns = White-knuckled Howie, holding on for dear life. Greg responded differently, laughing and even falling asleep along the way. Anyway, that night we had this dish for a well-deserved and calming dinner.
- Yield: 6 to 8 Servings
- Total Time: 40 Minutes
- 8 eggs
- 1 tsp salt
- 2 tsp soy sauce
- 2 cups vegetable or chicken broth
- 2 tsp vegetable oil
- 3 scallions, thinly sliced
- Preheat the oven to 350°F.
- In a blender or food processor, combine eggs, salt, soy sauce, broth, and oil. Blend until very smooth. Be sure the egg whites are no longer visible. If you think you can accomplish this with a bowl and a whisk, go for it.
- Pour the mixture into a baking dish and scatter scallions across the top.
- Place the baking dish into a larger baking dish or cake pan. Fill the larger pan with an inch of boiling water. Cover and carefully transfer the set of baking vessels into the oven. Bake for 45-50 minutes, or until the custard is set in the middle. Carefully remove the cover and test with a little jiggle. If it is not yet set, leave it in the oven for increments of ONE additional minute. Jiggle again.
- Serve scoops with some steamed rice.