Steamed eggs are a staple in Korean cuisine. They can be enjoyed as a filling appetizer, side dish, or on their own. The texture and flavor of steamed eggs can vary depending on the cooking method and ingredients used. This recipe uses minimal ingredients and a method that creates a fluffier, softer, and creamier texture. It is often called “volcano steamed eggs” because they rise significantly during steaming.
yields
2 servings
total time
15 mins*
equipment
stovetop
ingredients
- 4 eggs
- 1 tsp fish sauce (or soy sauce)
- 1 tsp cooking rice wine, Mirin or Mirim (optional)
- ½ tsp sugar
- ¼ tsp salt
- ⅓ cup water (for cooking)
- Green onion, sesame seeds, and sesame oil (for garnish)
directions
prep
Beat the eggs thoroughly until smooth and slightly frothy. Finely chop the green onion.
Step 1 – boil
Bring the water to a boil in a small pot. When it starts boiling, reduce to low heat and immediately pour the egg mixture into the pot. Stir quickly to blend the egg mixture and water before the curds form.
Step 2 – simmer
As curds start to form, gently and slowly stir to keep them from sticking and overcooking. Stir constantly, beginning with the edges/sides and then finishing by scraping the bottom. Continue until most of the liquid has thickened and is creamy about 5-6 minutes.
step 3 – Steam
Then lower the heat and cover it with a dome-shaped lid or invert another bowl over it. Leave until bubbles form all around the edges of the pot, about 4-5 minutes. Cooking time may vary depending on the type of stove or pot you use.
finish
Keep the heat on, remove the lid and sprinkle green onion and sesame seeds. Finish with a drizzle of sesame oil. Remove from the heat and serve with steamed rice.
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Breakfast For One 