We had lunch at a Korean restaurant last weekend and although the food wasn't that great to write home about, there's one dish I liked, the steamed eggs. Not only was it a good dish but it was on the house too. They probably knew it was our first time in their place or everybody gets a free steamed egg dish.
The egg dish is simply flavored with probably chicken broth and had a very light texture like a custard. It had on top sliced scallions, bits of carrots, and red pepper flakes. I liked it enough to look for recipes online which are plentiful, and recreated it, adding a sprinkling of hot red pepper powder for a bit of bite. What a great side dish, or it can be a main dish served with a small bowl of steamed rice.
The same recipe can be flavored with Chinese flavorings, if that is your preference, or for variety. The liquid can be vegetable broth plus a few grains of salt added. Anchovy broth, chicken broth, seaweed water, or any light colored broth can be used according to taste.
Korean Steamed Eggs (Custard)
2 well beaten eggs
6 tablespoons vegetable broth
a pinch of sea salt
1 teaspoon sliced scallions, green part
½ teaspoon finely grated carrot
hot pepper powder
- In a large sauce pan that would fit a bamboo steamer, boil 4 cups water.
- Whisk together beaten eggs, broth, and salt. Pour over a strainer set on a heatproof 1-cup serving bowl. Cover with foil and place on a steamer.
- Set the steamer, covered, on top of sauce pan and cook for 10 minutes. Sprinkle scallion and carrot on top and continue to cook for another 10 minutes, covered. Turn heat off and leave undisturbed for 10 minutes.
- Remove from steamer and serve while warm.