Silky Steamed Eggs: A Gourmet Korean Recipe

Craving a luxuriously smooth and flavorful breakfast or side dish? Look no further than silky steamed eggs, a Korean culinary gem that's surprisingly simple to master. This delicate dish boasts a texture so ethereal, it melts in your mouth, a stark contrast to the often rubbery results of overcooked eggs. The subtle savory notes are perfectly balanced, making it a versatile addition to any meal – from a comforting rice bowl to a sophisticated brunch spread. Forget complicated techniques and fussy ingredients; this recipe prioritizes simplicity and delivers exceptional results.

This effortless recipe elevates the humble egg to new heights, transforming it into a culinary masterpiece. Using readily available ingredients and a straightforward steaming method, you’ll achieve perfectly silky eggs every time. Ready to discover the secrets to achieving this culinary perfection? Let's dive into the step-by-step guide below to create your own batch of unbelievably smooth and delicious steamed eggs.

Tools Needed

  • Mixing bowl
  • Fine mesh strainer
  • Measuring cup
  • Small bowls
  • Steamer pot
  • Steamer basket
  • Lids or small plates
  • Plastic wrap (optional)

Ingredients

  • Small dry sea kelp (dashima): 3-4 pieces
  • Ginger: 1 thin slice
  • Saeujeot (fermented baby shrimp): 1/2 teaspoon (or substitute with fish sauce)
  • Soacha (beef bulgogi powder) or Yandu: 1/4 teaspoon (or pinch of MSG)
  • Hot water: 1 cup (slightly more if needed)
  • Eggs: 1 cup (approx. 5 eggs)
  • Medium Takju (Korean cooking wine): 1 tablespoon (optional)
  • Brown sugar: 1/2 tablespoon
  • Korean soy sauce (Yangjo): 1 tablespoon
  • Green onions: a little
  • Sesame seeds: a little
  • Kimchi crumbles: optional
  • Sesame oil: optional

Step-by-Step Instructions

Step 1. Prepare and Season the Broth

  • Combine dashima, ginger, saeujeot (or fish sauce), soacha (or yandu/MSG), and hot water. Cover with plastic wrap, seal tightly, and let cool to room temperature.
  • Remove dashima and ginger. Filter the broth through a fine mesh strainer to remove solids. Reserve any remaining solids for scrambled eggs.
Prepare the broth: Combine dashima, ginger, saeujeot (or fish sauce), soacha (or yandu/MSG), and hot water. Cover with plastic wrap, seal tightly, and let cool to room temperature.Strain the broth: Remove dashima and ginger. Filter the broth through a fine mesh strainer to remove solids. Reserve any remaining solids for scrambled eggs.
Prepare and Season the Broth

Step 2. Whisk and Combine Egg Mixture

  • In a mixing bowl, whisk the eggs until light and frothy.
  • Gently pour the cooled broth into the whisked eggs and mix.
  • Strain the egg and broth mixture through a fine mesh strainer to remove any remaining bits of egg white.
  • Stir in the Korean cooking wine (optional).
Whisk the eggs: In a mixing bowl, whisk the eggs until light and frothy.Combine egg and broth: Gently pour the cooled broth into the whisked eggs and mix.Strain the mixture: Strain the egg and broth mixture through a fine mesh strainer to remove any remaining bits of egg white.Add takju (optional): Stir in the Korean cooking wine (optional).
Whisk and Combine Egg Mixture

Step 3. Steam and Rest

  • Pour the strained egg mixture into three small bowls, filling them about 2/3 full.
  • Place the bowls in a steamer basket over boiling water. Cover and steam on high heat for 15 minutes.
  • Turn off the heat and let the eggs rest in the steamer for 2-3 minutes.
Pour into bowls: Pour the strained egg mixture into three small bowls, filling them about 2/3 full.Steam the eggs: Place the bowls in a steamer basket over boiling water. Cover and steam on high heat for 15 minutes.Rest: Turn off the heat and let the eggs rest in the steamer for 2-3 minutes.
Steam and Rest

Step 4. Serve

  • Remove the eggs from the steamer. Serve immediately, at room temperature, or chilled.
Serve: Remove the eggs from the steamer. Serve immediately, at room temperature, or chilled.
Serve

Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly

Tips

  • Use room-temperature broth to prevent scrambling the eggs.
  • Don't overcrowd the steamer basket; ensure space between bowls for even steaming.
  • You can create a savory-sweet sauce by combining hot water, brown sugar, and Korean soy sauce.
  • Garnish with green onions, sesame seeds, and kimchi crumbles for added flavor and visual appeal.

Nutrition

  • N/A

FAQs

1. What kind of eggs are best for silky steamed eggs?

Use the freshest large eggs you can find. They'll create the silkiest texture.

2. Can I add other ingredients to my steamed eggs?

Absolutely! Try adding chopped scallions, mushrooms, or even a splash of soy sauce for extra flavor.

3. How do I know when my steamed eggs are done?

The eggs are ready when they're set but still slightly jiggly in the center. About 8-10 minutes usually does the trick.


With its unbelievably smooth texture and subtle yet satisfying flavor, this Silky Steamed Egg recipe is sure to become a new favorite in your kitchen. The simplicity of the process belies the elegant result, proving that gourmet doesn't have to be complicated. So go ahead, give it a try and experience the joy of perfectly steamed eggs!