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.
- 1 c stock {I used chicken}
- 3 eggs + 1 tb cream
- ½ c finely diced veggies of your choice
- Bring the stock to a boil.
- Whisk the eggs and cream for 2-3 minutes. Add in the veggies.
- Slowly stir the eggs into the hot stock. Whisk for about 30 seconds then clamp on the lid.
- -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!
Love,
Your Squishy Monster ^.~
‹ The Bahamas, Bites & Sights Charming Charleston ›
I love the sound of these, I can’t imagine what the texture is like, would love to try them.
Like savory clouds =)
Angie. These eggs are so fluffy, LOVELY, lite, special , and delicious looking! Thanks for sharing this recipe. A MUST TRY! Have a lovely week end!!
xoxoxxoxo.
Les.
Thank you and you too, Les! =)
You look so sweet in your video and a natural. I love the earthen pot you’ve used. The egg looks so fluffy and very nice.
It was buried under some tupperware and we’re reunited once again =)
This is one simple yet so delicious egg recipe, Angie. Thank you for sharing the video too.
Love this tutorial, very instructive and the eggs look incredibly fluffy!
Thanks to you we will have our breakfast eggs with a delicious twist
Ooh, sounds simple and delicious.
It really is. Hope you get to try it =)
I like to ooh and ah when I first remove the lid, lol. Hope your breakfast is amazing!
My pleasure =)
i never thought to steam an omelet before. 8) but yes i have been eating more eggs lately but mostly fried + scrambled with toast. hehe
That is sooo crazy! I’ve never seen eggs prepared this way, pouring into boiling stock. So neat!! I love it.
Sounds delicious. I think my mom used to make something similar, she’d also put some potatoes in. I’m hungry now, thanks for inspiration.
What an intriguing egg recipe, Angela. When we were kids my mother use to add an egg to chicken soup just before serving. I think she called it Stracciatella. I like this method too. Thank you so much for sharing…
Y W Angie!
Wow, as simple as this is I can’t believe I have never had eggs this way before. Must try!
The simplicity is what I love most about it.
Love that too!
Hey Hani! Trade ya for some chocolate butterflies
Thanks V! Hope you and baby are well
I read a love poem to toast the other day and thought it was brilliant, not crazy LOL!
them yummy eggs
This is the first time I’ve heard of steamed eggs!
I don’t think I’ve ever seen eggs made this way before!
I’m glad I could introduce them to you, Jo =)
The first time will get ya hooked!
yummy x 2 =)
Well you have totally introduced a new way to make eggs for me too. So going to try this!
i love gaerahnjjim. sooooo yummy!
xO!
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I remember gobbling this stuff up as a kid.
I hope you enjoy it.
Yummy.. I love this dish, looking so fluffy and delicious.
Certianly a childhood fav…. my Mom would add those tiny salted shrimp; what are they called?. Added perfectly needed saltiness to the eggs! Mmmmm!
Hi, Janet! Is it the brine shrimp used in kimchi? Sounds yum!