Ttukbaegi Steamed Eggs
Ttukbaegi Steamed Eggs
Simple and Delicious Ttukbaegi Steamed Eggs – A Go-To Side Dish
This Ttukbaegi (earthenware pot) steamed egg recipe is incredibly simple and satisfying, making it a perfect side dish for any meal. Enjoy the fluffy, delicate texture right from your home kitchen.
Ingredients- 5 large eggs
- A small amount of carrot (finely minced)
- 1/3 stalk of green onion (finely minced)
- 1/2 Korean king oyster mushroom (finely minced)
- 2 pinches of salt
- 2 Tbsp cooking wine (like mirin or rice wine)
- A little sesame oil (for coating the pot)
Cooking Instructions
Step 1
Prepare the vegetables that will add flavor and texture to your steamed eggs. Finely mince the carrot, green onion, and Korean king oyster mushroom. Minced vegetables ensure they are evenly distributed and look beautiful in the final dish.
Step 2
Crack 5 large eggs into a bowl. To ensure a smooth texture, carefully remove the chalazae (the white, stringy bits) with a fork. For an even finer texture, you can strain the egg mixture through a sieve.
Step 3
Add 2 pinches of salt and 2 Tbsp of cooking wine to the egg mixture to enhance flavor and remove any eggy odor. Stir well. Add the prepared minced vegetables and mix thoroughly. Now, prepare the ttukbaegi. Lightly coat the inside of the earthenware pot with a little sesame oil to prevent sticking. Carefully pour the egg mixture into the pot, filling it about 80% full.
Step 4
Place the ttukbaegi over medium-low heat. Stir the egg mixture continuously, scraping the bottom of the pot with a spatula or spoon to prevent it from sticking. This gentle stirring technique is key to achieving a wonderfully soft and moist steamed egg.
Step 5
Once the egg mixture starts to solidify and look fluffy, reduce the heat to low. Cover the pot with a lid and let it cook for about 5 more minutes. When you see condensation forming on the inside of the lid, turn off the heat. Let the steamed eggs rest, covered, for another 2-3 minutes to finish cooking. This resting period will make the steamed eggs extra moist and perfectly puffed. (Note: For a very tall, ‘bomb’ style steamed egg, skip the resting step and turn off the heat immediately after it starts to puff. Resting can sometimes cause it to deflate slightly due to residual moisture.)
