• 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

Method

• Step 1

  In a small pan, fry garlic in oil until crispy, 2-3 minutes. Set aside.

• Step 2

  In a small bowl stir together sesame oil, soy sauce, and white pepper. Set aside.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  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.