Easy Steps To Steam A Fluffy Korean Style Egg In An Earthenware Bowl

Eggs are a staple food in many cultures around the world, serving as a common and go-to breakfast for people of all ages. Eggs are good for health if an individual eats them in moderation as it is a great source of protein, vitamins and minerals.

While cooking eggs in an earthenware bowl might sound unusual, it's a method worth trying. Let’s explore a new approach by preparing a fluffy Korean style egg dish in an earthenware bowl.

Follow these easy step-by-step instructions to recreate one of Korea's trending breakfasts using minimal ingredients that are easily available in your kitchen.

Steamed egg in an earthenware bowl - Ttukbaegi Gyeranjjim

Ingredients

4 to 5 large eggs
1 green onion, chopped
1 cup salted chicken broth (or 1 cup water with 4 teaspoons fish sauce)
2 teaspoons toasted sesame oil

Method

Step 1: Combine eggs, green onion, and the chicken broth in a 3-cup earthenware pot or a small, heavy-bottomed stainless steel saucepan.
Step 2: Mix it well with a fork or whisk.
Step 3: Cover with a dome-shaped heat-safe ceramic or stainless-steel bowl that fits over the pot.
Step 4: Set it over medium-low and cook for about 12 to 13 minutes (about 8 to 10 minutes if using a stainless steel saucepan), until steam comes out and steamy liquid begins to drip down the sides. The eggs will smell nutty.
Step 5: Carefully remove the lid. Drizzle the sesame oil over top and serve right away with rice.

(Recipe credit: maangchi.com)

Note: Maangchi states on her blogging page that the important tip is to cook the egg over medium-low heat.