Steamed Egg
Steamed eggs are eaten as a side dish for breakfast, lunch, and dinner in Korea.I just recently tried a steamed eggs at the Bulgogi Hut in L.A. Absolutley delicious. So I had to learn how to make it.You pretty much beat the eggs with the fish stock and salted shrimp and steam it in a ramekin. They eggs puff up quite a bit. The salted shrimp cooks away with no visable trace to be seen in the egg custard, but give it a nice brininess. On the very bottom of the steamed egg is some of the remaining stock that you eat with the egg. If you can't find fish stock or salted shrimp, regular chicken stock and fish sauce are a suitable replacement. Other additions you can add to this dish are grated carrot, zucchini, onion, and a single larger sized shrimp.
Ingredients
- 2 large eggs beaten
- 1/2 cup anchovy stock or dashimi
- 1 tsp salted shrimp or fish sauce
- 1 green onion finely chopped
- gochugaru to taste
Instructions
- Beat the eggs together thoroughly. Whisk in the stock and salted shrimp.
- Grease 2 ramekins. Evenly distribute the egg mixture into each ramekin.
- Place the ramekins in a steamer on the stove top. Cover and steam for 8 minutes.
- After the 8 minutes are up, give the eggs a stir.
- Sprinkle the chopped green onion on top of the eggs. Cover and steam for 4 miore minutes.
- Carefully remove the ramekins fromt the steamer. Sprinkle a little gochugaru over the eggs if you want a little heat.
