Soft Steamed Egg Custard with Savory Shrimp Paste
Korean Traditional Flavor: Shrimp Paste Steamed Egg Recipe
What delicious side dishes graced your breakfast table today? Let me introduce you to a steamed egg dish that’s incredibly simple yet loved by everyone, from young to old! This recipe features a unique twist: using fermented shrimp paste (saeujeot) instead of plain salt for seasoning. This adds a delightful depth of flavor and a refreshing taste that’s simply incomparable. Cooked in a traditional earthenware pot (ttukbaegi), it bubbles invitingly, making it a perfect, comforting dish for any meal, whether it’s a hearty breakfast, a side for your rice, or even a savory snack to accompany a drink. Experience the comforting charm of this homemade steamed egg, a dish you’ll want to make every day!
Main Ingredients- 3 fresh eggs
- 1 cup water (200ml)
- A little chopped green onion or scallion (optional)
Seasoning- 1 Tbsp fermented shrimp paste (saeujeot)
- A drizzle of sesame oil (optional)
- 1 Tbsp fermented shrimp paste (saeujeot)
- A drizzle of sesame oil (optional)
Cooking Instructions
Step 1
First, prepare your eggs. Crack 3 fresh eggs into a bowl and whisk them gently. For an exceptionally smooth and refined texture, strain the beaten eggs through a fine-mesh sieve to remove the chalazae (the white, stringy bits). This simple step makes a big difference in the final consistency, so don’t skip it!
Step 2
Next, prepare your aromatics. Finely chop some green onions or scallions. If you have green onions wilting in your fridge, they’re perfect for this! If not, regular scallions or even the white parts of a larger leek will work beautifully. The freshness of the onion adds a wonderful aroma and flavor. If you’re not a fan of onions, feel free to omit them.
Step 3
Instead of regular salt, we’ll be seasoning this steamed egg with fermented shrimp paste (saeujeot) for a unique umami boost. Add 1 tablespoon of saeujeot to the egg mixture. Saeujeot not only provides saltiness but also imparts a deep, refreshing savory flavor that elevates the steamed egg to another level. You’ll be amazed at how much tastier it becomes!
Step 4
There are two popular ways to cook steamed eggs: the quick and easy microwave method, or the traditional stovetop method in an earthenware pot (ttukbaegi). Cooking it in a ttukbaegi allows you to serve it sizzling hot, just like the delightful steamed egg often served as a complimentary dish at Korean pubs. Today, we’ll go for that comforting, pub-style experience and cook it in a ttukbaegi.
Step 5
Pour 1 cup (about 200ml) of water into the ttukbaegi. Place the pot over medium heat and bring the water to a boil. Once the water is simmering, carefully pour the beaten egg mixture into the pot.
Step 6
After pouring the egg mixture, gently stir it a few times with chopsticks or a spoon. Stirring helps prevent the eggs from clumping and ensures even cooking. Be careful not to over-stir, though; you want a smooth custard, not scrambled eggs.
Step 7
Now, cover the ttukbaegi with its lid. Reduce the heat to the lowest setting possible. Let it steam gently for about 5 to 10 minutes, or until the egg is just set. The exact cooking time will depend on the amount of egg mixture and the size of your pot, so check it after about 5 minutes. The residual heat will continue to cook the egg even after you turn off the stove, so leaving the lid on for a few extra minutes is a good idea. Carefully bring the steaming pot to your table.
Step 8
Lift the lid and behold! Your perfectly puffed and beautifully cooked steamed egg awaits in the ttukbaegi. Even though the picture might not fully capture it, you can almost hear the gentle bubbling sound, can’t you? Enjoy your warm, fluffy, and deliciously savory shrimp paste steamed egg!
