Korean Steamed Egg - A New Breakfast Idea
Korean Steamed Egg are eggs that are whisked in salted water and steamed in a thick pot. Tastes delicious with a bowl of rice!
Servings: 2 people
- Eggs - 5
- Spring onion - 1 Tablespoon
- Water - ¾ cup
- Fish sauce - 1 teaspoon
- Black pepper - few handshakes
- Sesame oil - 1 teaspoon
Place the egg mixture into the boiling water. Then reduce the heat to a medium-low.
Use a wooden spoon to stir the egg mixture. Gently bring the egg curds into the middle of the pot and scrape against the bottom and walls of the pot as well. Once egg mixture begins to resemble a runny scrambled egg (reference video), reduce the heat to a low heat.
Then place a bowl or round-shaped lid over the top of the pot. Let it cook for an additional 2 minutes.
Turn off the heat and take off the lid. Garnish with spring onion, black pepper and sesame oil.
- Make sure to gently stir-in the egg curds when it is cooking. You should scrape-in the edges as well as the bottom of the pot. When the eggs start to look like runny scrambled eggs (about 70% done), stop stirring. Let the egg rise on its own.
- I recommend using a Ttukbaegi pot as it is thick and spreads heat evenly. If you don’t have a Korean mart nearby, you can also use a thick-bottomed stainless pot.
- See video below for more details