- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 tablespoon gluten-free soy sauce
- 1/ 4 teaspoon white pepper
- 4 large eggs, beaten at room temperature
- 1 cup warm water
- pinch of Kosher salt
- 1 green onion, thinly sliced diagonally for garnish
- cilantro, for garnish
In a small pan, fry garlic in oil until crispy, 2-3 minutes. Set aside.
In a small bowl stir together sesame oil, soy sauce, and white pepper. Set aside.
Pour eggs into a large bowl, slowly whisk in warm water. Strain through a fine mesh strainer into a clean bowl. Season with salt and divide evenly between 4 small ramekins. Wrap tightly with plastic wrap.
Place ramekins into a pot large enough to fit all 4. Use a liquid measuring cup to carefully pour water into the pot reaching half way up ramekin.
Bring the water to a boil, then reduce to low simmer. Cover pot with a lid. Cook starting for 8 minutes. or continue to steam in intervals of 3 minutes until eggs look opaque slightly jiggly.
Remove from heat and carefully remove ramekins, unwrap and top with crispy garlic, soy sauce mixture. Garnish with green onions and cilantro. Serve with rice.