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How to Make Korean-Style Steamed Eggs

My mom recently told me that this is the only Korean recipe that my older sister has ever asked her for. Quite understandable, as you won't find a lighter or fluffier egg dish anywhere.

Korean steamed eggs are similar to quiche, but without a crust, and did I mention that these eggs are amazingly light and fluffy?

Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

Start by cracking four eggs into a bowl that's safe to immerse in a pot of boiling water. Stainless steel or corningware are good choices. You don't want to use glass or plastic bowls for this recipe.

Next, give the eggs a gentle whisk until the yolks and whites are blended together. No need to make a mountain of bubbles here. Be gentle please. And season with sea salt and pepper.

Chop up any fresh vegetables that your taste buds are calling out for.

Here we have red, yellow, and green bell peppers, carrots, green onions, and a bit of minced garlic.

Add the vegetables and give everything another gentle stir. You want to make sure that any sea salt and pepper that you've added is evenly incorporated throughout the egg so that each mouthful is just right.

Add a few cups of water to a pot that's big enough to house the dish that you chose for your eggs and vegetables.

Carefully place your bowl of eggs and vegetables in the water. The water should come up to about the halfway point along the sides of the bowl.

Don't forget: You can't use a glass or plastic dish here, or else you'll be thinking bad thoughts about me in about twenty minutes.

Now the secret that money can't buy: Cover the pot with a dish cloth. Fold it in half if it's too long.

If the edges of your dish cloth are hanging dangerously close to the burner, fold them up onto the handles of your pot like this:

Bring the water to a boil, then turn the setting down to medium to allow for a steady boil.

That's it. Time to leave everything alone for 25 to 30 minutes. The dish cloth will allow enough steam to escape to prevent your eggs from boiling up into a small mountain, but will retain enough steam to allow your eggs to cook through.

If you don't cover with a dish cloth, there won't be enough heat around the eggs to cook them through.

When your eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.

Here's what your eggs should look like when they're done cooking:

And a closeup:

Koreans typically enjoy steamed egg along with steamed rice, kim chi, and a bowl of soup.

Once you master this steamed egg dish, have fun and try a variety of vegetables and fresh herbs. Peas and basil are excellent choices. And to add another layer of texture, try serving these eggs with some creamy avocado slices on the side.

 
 

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Comments

Looks great--can't wait to try it. Thanks for being so generous with your healthy recipes. And please thank Mom. She looks glowingly beautiful inside as well as out.

Thanks for sharing the recipe and photo Ben!

Well, this comment isn't exactly a helpful personal thought or experience, but...what a cute photo of the parents! And the pictures illustrating the recipes are so pretty and inspiring.

HI Dr. Kim

Loved the recipe for the steamed eggs, it sounds delicious and can't wait to try it. Also enjoyed the photo of your mom and dad. *smile* You can see her loveliness shine through.

A request if I may, I'd love to see a neat easy and quick recipe for 'Egg Drop' soup too if you have one. Thanks for all you do and wishing you and yours the best ever.
Warmest Regards,
Dee

I agree with Dee Dee!
I have attempted egg-drop soup and it never comes near to the soup they serve in the restaurants. A quick, easy, neat recipe for egg drop soup would be great! Thanks!

Just seeing the time and care you take to present your healthy recipies... and... sharing the love that flows from your presentations & pictures... makes a person more healthy. The heart is lifted and an overall "good feeling" comes over me when I read your recipies/articles. Thank you. Renee :)

Loved the photo of Mom & Dad. What a nice family. Do you think this recipe would work with a little cooked ham or tomato? Maybe a little shredded cheddar? (Or am I adding too much fat?) I would also be interested in an egg drop soup recipe.

This recipe is very similar to the traditional Chinese version of steamed eggs. Those that have never had steamed eggs before should definitely give this recipe a try - I agree with Dr. Ben that you will never have tasted any lighter or fluffier eggs.

For those that are interested in the Chinese version, this version of steamed eggs will result in a silky tofu-like texture. For me, I varied the ingredients I add to the eggs, such as pre-soaked dried scallops vs. other dried seafood. Fresh scallions will give the eggs an extra pop of flavor. Here's the difference: I incorporate some water into the whole mixture, depending on how soft I want the eggs (with more water for softer and lighter, but never more than 50-75% of the amount of eggs used) and beat the entire mixture lightly to make sure that it's mixed thoroughly. I also don't use the towel to cover the pot - regular cover have always worked for me. I experiment with this dish to get the best result for me, so definitely have some fun with it. But don't forget the salt! I tend to forget that the first few times I made this dish, and there's certainly something lacking when it's bland. Cooking time is about the same, although I keep it on high, and make sure to check that there's ALWAYS WATER IN THE POT! Nothing good can come out of a pot on high heat with nothing in it!

My dear Korean friend chops her kim-chee up to use as the vegetable in this recipie for steamed eggs. I would like to think that the low temp slow cooking may preserve some of the live active benficial probiotic bacteria so cherished in kim-chee.

I just tried these as I appreciate the benefits of eating whole eggs but tire of the same methods of preparation. I will suggest that it is necessary to oil the ceramic or glass dish to prevent the eggs from sticking. I use olive oil or grapeseed oil. I often do something like this in the microwave (with the power set on the lowest possible setting to avoid explosions), but this is more fail-safe.

Thanks, Dr. Kim, for sharing the recipes and picture of your parents. They look young, vibrant and happy! Looking forward to trying out these recipes.

This recipe has become a staple of my breakfast repertoire, but I agree that preventing the eggs from sticking to the bowl is important. I do oil my corningware, ceramic, and pyrex bowls before cooking this dish, yet washing them afterward is still always a huge pain in the neck. (Yes, I soak my bowl in hot soapy water immediately after eating). Any words from the wise?
Thanks in advance.

Especially for ceramic dishes that were oiled before baking something in them - wipe out thoroughly with paper tissues/ paper napkin or similar, before washing with warm water. At a pinch even newspaper will do, but I don't like the idea of chemical residues of printing ink.

thanks for the recipe. And I love the way you admire your mom. Very Lucky Mother.

Using a dish cloth is a good idea. It also helps avoid steam condensing and dripping into the dish. I personally use a metal stand over the gas fire then put the pot on top of the stand. This method also steams the egg dish very gently.

 

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