Fluffy Steamed Eggs with Savory Shrimp Paste
A Simple and Delicious Korean Steamed Egg Recipe
This steamed egg dish is incredibly quick to prepare while you’re busy with other dishes. It’s always a delight to eat hot, and best of all, kids absolutely love it!
Main Ingredients
- 3 large eggs
- 1 cup water (200ml)
- A small amount of green onion or scallion, finely chopped
- 1/3 Korean chili pepper, chopped (optional, for a touch of heat)
Flavoring
- 1 Tbsp salted shrimp (including brine, a little bit of solids)
Egg Seasoning (to remove any eggy smell)
- 0.3 Tbsp sugar (about 1/3 tsp)
- 1 Tbsp salted shrimp (including brine, a little bit of solids)
Egg Seasoning (to remove any eggy smell)
- 0.3 Tbsp sugar (about 1/3 tsp)
Cooking Instructions
Step 1
In a ttukbaegi (Korean earthenware pot) or a steaming dish, add 1 cup of water. Then, add 1 tablespoon of salted shrimp. You can include both the brine and a small amount of the shrimp solids for a richer flavor.
Step 2
Place the pot over medium heat and bring the water to a rolling boil. Let it boil for 1-2 minutes to allow the flavor of the salted shrimp to infuse into the water. This step is crucial for developing a deep, savory base for your steamed eggs.
Step 3
In a separate bowl, crack the 3 eggs. Add 0.3 Tbsp of sugar to help neutralize any potential eggy odor. Whisk the eggs thoroughly with chopsticks or a whisk until the yolks and whites are well combined and the mixture is smooth. Ensure there are no streaks of white.
Step 4
Once the salted shrimp-infused water is boiling vigorously, gently pour the whisked eggs into the pot. For an extra silky texture, you can strain the egg mixture through a sieve as you pour (optional). Pour slowly along the sides of the pot. Keep the heat on high.
Step 5
As the eggs begin to set, use a spoon or spatula to gently scrape the bottom of the pot a few times. Stirring just once or twice will help create a soft, custard-like texture. Be careful not to overmix, as this can break up the curds too much.
Step 6
Once the eggs have started to form soft curds, immediately reduce the heat to low. Cover the pot with a lid. (If your pot doesn’t have a lid, you can cover it with aluminum foil or a plate.) Let it steam gently on low heat for 5-7 minutes, allowing it to cook through evenly.
Step 7
When the steamed eggs have puffed up nicely, garnish them with the finely chopped green onions and Korean chili pepper. Sprinkle a pinch of black pepper on top to finish. A few drops of sesame oil at the end will add a wonderful nutty aroma and further mask any eggy smell, making it even more delicious. Serve immediately while hot!
