Ingredients and Tools
- eggs
- dried seaweed
- chopped scallions
- water
- salt
- oil
- shrimp (personal preference, optional)
Measurements
- 10g dried seaweed (add more if you like seaweed)
- two eggs
- salt 2 g
Steps
- Soak the dried seaweed in clean water for 15 minutes, then lift out and drain for later use.
- Heat the pot, pour in 1.5 liters of clean water, 5ml oil, and 2g salt. When the water boils, add the seaweed.
- After the seaweed has boiled for 3 minutes, slowly pour the beaten egg into the pot. After 30 seconds, it is ready to remove from heat.
- Sprinkle in chopped scallions and turn to low heat for 20 seconds.
- Turn off the heat. Before serving, add a few drops of sesame oil. Some also add a little dried shrimp, which tastes good too.
Notes
- After the water boils, turn the heat down low and pour the beaten egg around the bubbling center. To keep the egg tender, cover the pot, turn off the heat, and wait half a minute before opening.
- If you like a thicker texture, you can add 2g starch. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.