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.
Recipe by The Squishy Monster at