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This is a recipe for a soft and delicious volcanic steamed egg, just like you'd eat at a restaurant. Adding kelp broth and milk enhances the umami and tenderness. By following a few tips, you can successfully make a beautifully puffed-up steamed egg at home without failure.
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Whisk eggs until smooth, season with milk, salted shrimp brine, etc., and mix with vegetables to create the egg mixture. → Pour kelp water into an earthenware pot (ttukbaegi) and bring to a rolling boil over high heat. → Once the water boils, pour in the egg mixture and continue stirring over medium heat until about 90% cooked. → Reduce heat to low, cover with a tall lid, and steam for 2 minutes to finish.
Whisk eggs until smooth, season with milk, salted shrimp brine, etc., and mix with vegetables to create the egg mixture. → Pour kelp water into an earthenware pot (ttukbaegi) and bring to a rolling boil over high heat. → Once the water boils, pour in the egg mixture and continue stirring over medium heat until about 90% cooked. → Reduce heat to low, cover with a tall lid, and steam for 2 minutes to finish.
This is a recipe for a soft and delicious volcanic steamed egg, just like you'd eat at a restaurant. Adding kelp broth and milk enhances the umami and tenderness. By following a few tips, you can successfully make a beautifully puffed-up steamed egg at home without failure.
Crack 6 eggs into a bowl and whisk thoroughly.
For a smooth texture, strain the whisked eggs through a sieve to remove any chalazae.
Add 50ml milk to the strained egg mixture to enhance tenderness.
Season with 1스푼 salted shrimp brine, 1스푼 mirin, and 1/2티스푼 sesame oil.
Add 20g finely chopped green onion and 10g carrot, mix well, and complete the egg mixture.
Sieving the egg mixture once will result in a much smoother steamed egg.
You can use tuna sauce instead of salted shrimp brine.
The egg mixture should fill about 80-90% of the ttukbaegi for it to puff up nicely.
Be sure to use a tall lid to provide space for the steamed egg to rise. Covering it with another bowl or ttukbaegi of similar size is best.
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