Fluffy and Soft Ttukbaegi Steamed Eggs
Fluffy and Soft Ttukbaegi Steamed Eggs
Easy Ttukbaegi Steamed Eggs: Achieve a Fluffy and Tender Texture!
Steamed eggs are one of those universally loved side dishes, aren’t they? Today, we’re making a simple yet elegant Ttukbaegi (Korean earthenware pot) steamed egg. Using a ttukbaegi helps achieve an exceptionally soft and fluffy texture compared to regular pots. Feel free to add any leftover vegetables from your fridge to make it even more delightful.
Basic Ingredients- 8 large eggs
- 1/2 tsp salt
- 1 Tbsp mirin or cooking wine
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 8 large eggs. Add 1/2 teaspoon of salt and whisk them well with a whisk. Adding 1 tablespoon of mirin or cooking wine at this stage will help reduce any eggy smell and enhance the flavor.
Step 2
Coat the inside of the ttukbaegi evenly with 1/2 tablespoon of sesame oil. This prevents the steamed eggs from sticking to the pot and adds a subtle, delicious sesame aroma.
Step 3
Pour the egg mixture, which has been strained through a fine-mesh sieve, into the ttukbaegi. Straining the eggs ensures a smooth and lump-free steamed egg texture.
Step 4
Add your prepared vegetable garnishes. Finely chopped chives, carrots, and zucchini add lovely color and texture. Feel free to use any vegetables you have on hand!
Step 5
Gently stir everything together, then place the ttukbaegi over medium-low heat. Be careful not to use heat that is too high, as it can burn the eggs or prevent them from cooking evenly.
Step 6
Continuously stir gently with a spatula or spoon to prevent sticking to the bottom. This ensures the steamed eggs cook evenly and maintain a tender consistency.
Step 7
Once you feel the egg mixture starting to thicken and become fluffy, reduce the heat to low. Cover with a lid that has some height to allow steam to build up. Turn off the heat when you see condensation dripping from the lid and let it steam for a few more minutes. Enjoy your fluffy and tender ttukbaegi steamed eggs!
