Explosion Steamed Egg (Boktan Gyeranjjim): A Fluffy Cloud Recipe from Your Kitchen
Effortlessly Create ‘Explosion Steamed Eggs’ in a Snap!
Whip up fluffy, cloud-like ‘Explosion Steamed Eggs’ at home with ease! This recipe is perfect for adding a touch of elegance to any meal, special occasion or everyday dining. The visual appeal of the egg dish puffing up in the earthenware pot is a delight, and the taste is simply irresistible. Stop going out for this delicacy; enjoy your own special steamed eggs conveniently at home!
Ingredients- 5 large eggs
- 1 tsp salt
- 1/2 tsp sugar
- Scallions or green onions, finely chopped
- 1/4 onion, finely minced
- Sesame seeds, a pinch (optional)
Cooking Instructions
Step 1
Start by preparing an earthenware pot (ttukbaegi), suitable for about 2 servings. Fill the pot with eggs up to about 80% of its height; 5 large eggs is typically a good amount. Add 1 teaspoon of salt and 1/2 teaspoon of sugar to enhance the savory flavor and tenderness. Whisk the eggs thoroughly until well combined.
Step 2
Now it’s time to add the vegetables. Feel free to use any greens you have on hand, like scallions and onions. Finely chop the scallions and mince the onion very finely before adding them to the egg mixture. These vegetables will enrich the flavor and add visual appeal to your steamed eggs. Pour in 1/2 cup (about 100ml) of water and whisk everything together until smooth. Ensure there are no lumps for a perfectly smooth egg custard.
Step 3
Place the earthenware pot over medium heat and bring it to a simmer. Once it starts to bubble, gently stir the mixture continuously with a spoon or spatula, scraping the bottom and sides of the pot. This crucial step prevents the eggs from sticking to the pot and helps create a fluffy, custardy texture as it cooks. When the egg mixture is about 80% cooked and has a fluffy, curdled appearance, reduce the heat to low.
Step 4
This is the stage where we create the ‘explosion’ effect by allowing the steamed egg to puff up dramatically. Find a plate or lid that is slightly larger than or fits the opening of the earthenware pot. Invert it over the steamed egg. Cover the pot and let it cook on low heat for 3 minutes. This covering is essential to trap the steam and encourage the egg to rise. After 3 minutes, turn off the heat. Do not remove the lid immediately; let the steamed egg rest, covered, for another 3 minutes to finish cooking.
Step 5
Voila! Your magnificent ‘Explosion Steamed Egg’ is ready! As you lift the lid, you’ll be greeted by a cloud of steam and a beautifully puffed-up egg dish. If your steamed egg didn’t rise as much as you expected, it might be due to the lid size or slight variations in heat. Regardless, the taste will be outstanding! For an extra touch of flavor, drizzle a few drops of sesame oil or sprinkle some toasted sesame seeds to your preference. Enjoy the incredibly fluffy and savory texture of this delightful steamed egg. It’s surprisingly easy to make, so give it a try often! It’s a fantastic side dish or even a light meal.
