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Steamed Korean Egg


My love for eggs has been well documented here.  Its versatility never ceases to amaze me.  This Korean steamed egg dish was something my mama would whip up for us when she didn’t want to fuss around in the kitchen but provide us a hearty and satisfying meal.  It can be eaten alone or as we did, as part of meal serving as a banchan or side dish.  If you’ve never had steamed eggs, you’re in for a treat.  The texture it creates by steaming produces an almost custard-like egg.  Your spoon sinks right in and each bite just melts in your mouth.  As the eggs itself are a fairly neutral backdrop, you can lend most any flavor you’d like to it.  You could add an assortment of cheeses or meats too but today, I’m sticking with what I grew up on which is also probably the simplest.  For this recipe, you’ll just need cream or whole milk and stock along with your eggs.  In a pinch, water will suffice but you’ll extract the most flavor from a good bone broth or stock.  {My mother always used seafood stock}.

If you’re wondering, you don’t need a traditional Korean pot for this {though my mother swears that it tastes better this way}.  In a pinch, any pot will do.  The most important part is to contain the steam as that’s what needed to lift these eggs up, creating that puffy, airy texture.  To create that steam, just tightly clamp on the lid and before you know it, the eggs will have bubbled up from all that forced air making these the most fluffiest eggs you’ve ever had.  It’s a wonderful addition to any meal as it literally needs no more than 15 minutes to go from mixing bowl to kitchen table.  Not to mention, eggs are a great affordable source of protein that no matter how many times the experts go back and forth on, is always a wonderful and nutritious food in my book.  No matter how many times I have this, I enjoy it so much that I always come back to it.  It’s true, sometimes the simplest things are the best.





5.0 from 1 reviews

Steamed Korean Egg
Prep time

Cook time

Total time


Serves: 1

  • 1 c stock {I used chicken}
  • 3 eggs + 1 tb cream
  • ½ c finely diced veggies of your choice

  1. Bring the stock to a boil.
  2. Whisk the eggs and cream for 2-3 minutes. Add in the veggies.
  3. Slowly stir the eggs into the hot stock. Whisk for about 30 seconds then clamp on the lid.
  4. -5 minutes later on medium/low should produce steamed eggs that are soft and fluffy. Aim to slightly under cook as the residual heat will continue to cook the eggs. You can garnish with spring onions, chili oil, or sesame oil.


Fresh, fast, and delicious.

Wishing you a happy weekend!


Your Squishy Monster ^.~

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