Korean Steamed Eggs

Korean Steamed Eggs

If you like nice fluffy eggs you’ll want to give this dish a try.  Super easy and super quick to make – Less than 10 minutes start to finish

The eggs come out so light and fluffy they make an omelet or quiche look like they are made of lead.

Think of this as being like a cross between an Omelet and Chicken Noodle soup (minus the noodles).

Print Recipe

Korean Steamed Eggs Yum

Course

Side

Prep Time

2 minutes

Cook Time

10 minutes

Servings

Ingredients

• 1.5 C Chicken Broth
• 1/4 tsp Crushed Red Pepper
• 3 Eggs
• 1 Egg Yolk
• 1 Green Onion Diced
• 1 Tb Jalapeno finely diced
• 1 tsp Fish Sauce
• 1/2 tsp Sesame Oil

Course Side Prep Time 2 minutes Cook Time 10 minutes Servings Ingredients 1.5 C Chicken Broth 1/4 tsp Crushed Red Pepper 3 Eggs 1 Egg Yolk 1 Green Onion Diced 1 Tb Jalapeno finely diced 1 tsp Fish Sauce 1/2 tsp Sesame Oil

Instructions

1. Place the Chicken broth and red pepper flake in a 1 Quart Sauce pan and bring to a boil
2. While that is coming to temperature in a small mixing bowl whisk together the eggs, the additional egg yolk, green onion (reserve some of the darker green tops to use as a garnish), jalapeno and the fish sauce
3. When the Broth has come to a boil turn the temperature down to medium and pour in the beaten egg mixture and stir it into the broth (at least 10 full stirs) Cover and let the combined mixture steam for 5-6 minutes
4. Drizzle with the sesame oil and garnish with some of the green onion Divide the steamed egg mixture in half and spoon into bowls. Pour the remaining liquid evenly into those bowls and enjoy. Salt and pepper to taste

   

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