1 cup chicken stock
3 eggs, large
¾ tsp fish sauce, preferably Red Boat brand
1 scallion, thinly sliced
Place stone bowl onto stove and bring to medium high heat.
Once the bowl is heated, add in the chicken stock and bring to a simmer. It should be bubbling, but maintain it as a gentle boil.
While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. Beat and make the mixture as smooth as possible.
Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the 2 are evenly blended, reduce heat to low-medium and cover with a lid. Let eggs steam for about 5 minutes or until eggs are cooked.
Garnish with scallions. Serve immediately.
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