Grease the pot and heat the stock

• Rub the oil all over the inside of a pot, up to the edges.
• Pour the chicken stock into the pot and bring it to a boil over high heat.

Whisk the eggs

• While the stock heats, crack the eggs into a bowl.
• Add the fish sauce and chopped scallion and whisk until combined.

Combine eggs with the stock

• Once the stock boils, pour in the egg mixture.
• Whisk for 10-15 seconds until the eggs and stock are combined.

Steam covered on low heat

• Reduce the heat to low.
• Cover the pot and cook until the eggs are set and fluffy.

Serve

• Uncover the pot; the eggs should be nice and fluffy.
• Serve hot, for example with kimchi fried rice.