Prepare anchovy-kelp broth: In a small pot, combine 300g water, 10g dried anchovies, and 5g dried kelp. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the broth and reserve 200g. Discard the anchovies and kelp.
2
Crack 240g eggs into a bowl. Whisk gently until the yolks and whites are just combined, being careful not to incorporate too much air.
3
Add 200g of the prepared anchovy-kelp broth and 3g salt to the whisked eggs. Stir well until thoroughly combined.
