Silky Pollack Roe Steamed Egg
How to Make Pollack Roe Steamed Egg: A Recipe Using Colorant-Free “Baekseonnal” Pollack Roe
It’s as smooth and delicate as a baby’s cheek, with bursts of roe inside! Let’s learn how to make this colorful pollack roe dish using ‘Baekseonnal’ pollack roe, which has no artificial coloring. This recipe for #PollackRoeSteamedEgg is made in the air fryer, which is the most convenient and accessible appliance. Cooking it at 150°C (300°F) for 30 minutes results in a beautifully jiggly, silky steamed egg dish.
Ingredients
- Pollack Roe (without guts, membrane removed) 60g
- Eggs 3 large
- Water (equal amount to eggs)
- Korean Wild Chives (Dallae) 20g
- Carrot 15g
- Onion 15g
- Cooking Wine (Mirin or Sake) 1 tsp
- Dried Chili for Garnish, a pinch
Cooking Instructions
Step 1
First, prepare the vegetables. Clean the Korean wild chives, removing the roots and any old leaves. Finely mince the onion and carrot.
Step 2
Prepare the fresh pollack roe. Using fresh pollack roe is key to achieving a non-fishy, rich flavor.
Step 3
Finely mince the prepared carrot and Korean wild chives. Mincing them finely will allow them to blend beautifully into the steamed egg, adding texture and color.
Step 4
Carefully remove the membrane from the pollack roe to extract just the eggs. Removing the membrane ensures a smooth and tender texture.
Step 5
Crack the 3 large eggs into a bowl and whisk them thoroughly. It’s important to use an equal amount of water to eggs for a creamy and smooth steamed egg. After whisking the eggs, add the water and whisk again until well combined.
Step 6
Strain the egg mixture through a sieve about 3 times. This crucial step ensures a perfectly smooth and delicate steamed egg without any lumps. Be thorough with the straining process.
Step 7
Add the membrane-removed pollack roe and the finely minced carrot and Korean wild chives to the strained egg mixture. Stir everything together evenly. At this point, add 1 teaspoon of cooking wine (like mirin or sake) to eliminate any eggy smell and enhance the flavor.
Step 8
Pour the prepared egg mixture into a ttukbaegi (Korean earthenware pot). Using a ttukbaegi helps distribute heat evenly, resulting in a moist and tender steamed egg.
Step 9
Place the ttukbaegi into the preheated air fryer and cook at 150°C (300°F) for 30 minutes. Cooking time may vary slightly depending on your air fryer model.
Step 10
About 10 minutes before the cooking time is up, open the air fryer. Add the dried chili and rolled Korean wild chives on top for garnish. (Tip: I added them 5 minutes before the end last time, and the garnish seemed a bit loose. I recommend adding them 10 minutes prior!) Continue cooking for another 10 minutes.
Step 11
Carefully remove the ttukbaegi from the air fryer to complete your #AirFryerPollackRoeSteamedEgg. Remember to handle the hot ttukbaegi with caution.
Step 12
Enjoy your warm and delightful Pollack Roe Steamed Egg! The combination of its incredibly soft texture and the delightful pop of the pollack roe is truly special. Made with fresh ‘Baekseonnal’ pollack roe, it’s not fishy and has a wonderfully savory flavor. It’s not too salty, so the natural seasoning of the eggs is perfectly balanced. Make this beautiful #PollackRoeDish, Pollack Roe Steamed Egg, for a healthy and delicious meal!
