Stovetop Steamed Egg Soufflé with Crispy Shallots and Scallions

Ingredients

• 8 large eggs
• 1.5 cups chicken stock
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger
• 3 tablespoons avocado oil
• 3 medium shallots
• 4 stalks scallions
• 1 small zucchini
• 1 small carrot
• 0.5 teaspoon salt
• 0.25 teaspoon ground white pepper
• 1 teaspoon gochugaru(optional)

Instructions

1. 1

   Whisk the eggs gently with the chicken stock, salt, and white pepper until fully combined but not frothy; strain through a fine-mesh sieve into a bowl.

2. 2

   Heat 2 tablespoons avocado oil in a small pot over medium-low heat. Add the diced zucchini and carrot and cook 3 minutes until just softened. Spread into an even layer on the pot bottom.

3. 3

   Pour the egg mixture through the sieve again directly over the vegetables. Cover with a lid, reduce heat to the lowest setting, and steam gently for 15 to 18 minutes, until just set with a slight wobble. Check occasionally and rotate the pot for even cooking.

4. 4

   While the eggs steam, heat the remaining tablespoon of avocado oil in a small skillet over medium heat. Add the sliced shallots and cook, stirring constantly, for 4 to 6 minutes until deep golden and crisp. Drain on a paper towel and season lightly with salt.

5. 5

   Make the glaze: stir together the coconut aminos, rice vinegar, and grated ginger in a small bowl.

6. 6

   Spoon the glaze over the steamed egg soufflé, then scatter the crispy shallots, sliced scallions, and gochugaru on top. Serve immediately from the pot with a spoon.