Side dishes
Korean steamed eggs
A soft Korean egg custard strained into a bowl and gently steamed.
- Prep
- 8 min
- Cook
- 15 min
Scale the recipe
Ingredients
- eggs Raw egg weight without shells 200 g is roughly the contents of 4 large eggs. Weigh them without shells when scaling.
- 200 g
- water
- 2/3 C
- scallion
- 10 g
Seasonings
- fine salt
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Whisk the eggs
Gently beat 200 g of eggs to avoid excess foam. Mix in 2/3 C of water and 1/6 T of salt.
-
Strain into a heatproof bowl
Strain the mixture into a heatproof bowl. Thinly slice 10 g of scallion and scatter it on top.
-
Steam over medium heat
Bring water to a boil in the steamer. Set the bowl on the basket above the water, cover, and steam over medium heat for about 15 minutes. Use several shallow bowls for a larger batch.
-
Check the centre
Turn off the heat when the centre is set and has reached 71°C. Open the lid away from your face and lift out the bowl with oven mitts.
