Steps
How to make it
Prep 18 min · Cook 16 min
- Brush the inside of a clay pot or heavy small pot lightly with oil to prevent sticking. Beat 1 egg in a bowl with 400 ml broth, a pinch of salt, and 1 Tbsp toasted sesame oil (egg-to-broth ratio about 1:400 for a silky, soupy texture).
- Whisk briskly in one direction until fully smooth; do not whip in lots of foam. Strain through a fine sieve 1–2 times to remove bubbles and egg white lumps (strained custard sets with a smoother surface).
- Preheat the clay pot over low heat 1 minute, then pour in the egg mixture. Stir gently with chopsticks or a spoon about 2 minutes until about 50% set and semi-flowing (like soft scrambled eggs; do not over-stir into crumbs).
- Reduce heat. Lay 1 cheddar cheese slice on top, then evenly sprinkle 30 g flying fish roe (cheese underneath, roe on top keeps layers distinct when heated).
- Cover and steam over very low heat 5–6 minutes until the center still jiggles slightly and the surface is set without large bubbles (too high heat causes a honeycomb texture).
- Turn off heat and rest covered 2 minutes so cheese melts and roe stays springy.
- Score gently around the pot edge with a spoon and serve directly in the clay pot to share. Sprinkle with chopped scallions and sesame seeds and serve hot.
