Instructions

1. 1

   Crack the eggs into a bowl and whisk well with salted shrimp.

2. 2

   Add anchovy stock and strain once for a smoother texture.

3. 3

   Pour into a stone pot or heatproof bowl and top with chopped green onion and carrot.

4. 4

   Cover and cook on very low heat for 8-10 minutes.

5. 5

   Turn off heat when edges are set and center is slightly jiggly, then rest briefly.

6. 6

   Finish with sesame oil and sesame seeds, then serve hot.

Tips

Nutrition (per serving)