Chef Ryu Soo-young’s 10-Minute Super Simple Egg Over Rice
Busy Weekend? Whip Up Chef Ryu Soo-young’s Magical Egg Over Rice in Just 10 Minutes!
Introducing Chef Ryu Soo-young’s ’10-Minute Egg Over Rice’ recipe from ‘Captain Stall’, perfect for weekend brunch or a quick meal. With simple ingredients and minimal cooking time, you can create a surprisingly delicious rice bowl. The tender eggs and savory sauce poured over the rice offer a rich and satisfying flavor.
Main Ingredients- 2 eggs
- 1 onion (medium-sized)
- 1 bowl of rice
Seasonings & Others- 4 drizzles of cooking oil (approx. 2 Tbsp)
- 2 pinches of salt
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 0.5 Tbsp sugar
- 1 cup (200ml) water
- 4 drizzles of cooking oil (approx. 2 Tbsp)
- 2 pinches of salt
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 0.5 Tbsp sugar
- 1 cup (200ml) water
Cooking Instructions
Step 1
First, wash and peel the onion. Cut it in half, remove the core, and then slice it as thinly as possible into strips. Slicing the onion thinly will help it cook tenderly and absorb the sauce well.
Step 2
Crack the 2 eggs into a bowl. Instead of fully whisking them, gently stir with chopsticks just a couple of times so that the whites and yolks are partially mixed. The slight combination of whites and yolks adds a richer texture.
Step 3
Heat a pan over low heat and add 4 drizzles of cooking oil (about 2 tablespoons). Once the oil is warm, add all the sliced onions. Use a spatula to gently separate the onion strands and cook them slowly over low heat. Be careful not to burn the onions, and cook until they become transparent and tender.
Step 4
Once the onions are sufficiently softened and translucent, sprinkle 2 pinches of salt for seasoning. Pour in 1 cup (200ml) of water, then add 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 0.5 tablespoon of sugar to create the sauce. Stir to combine the ingredients, then increase the heat to high and let it boil for 2 minutes to allow the sauce to reduce slightly.
Step 5
When the sauce comes to a boil, pour in the partially whisked eggs. As the eggs begin to set around the edges, gently stir them with chopsticks to create soft curds. Once the eggs are about 60-70% cooked, immediately cover the pan with a lid and turn off the heat. Let it cook for an additional 1 minute using the residual heat. This method ensures the eggs remain soft and moist.
Step 6
Adjust the cooking time for the eggs according to your preference. Chef Ryu Soo-young recommends slightly undercooking them for the best, soft texture. Be careful not to overcook them, as they can become dry.
Step 7
Place 1 bowl of warm rice into your serving bowl. Gently spread the rice so it doesn’t clump together.
Step 8
Generously top the rice with the freshly made, moist eggs and sauce. Congratulations, your super simple 10-minute Egg Over Rice is ready! Enjoy your delicious meal.
