Steamed Egg in Earthenware Pot: A Tender and Savory Rice Companion
Steamed Egg in Earthenware Pot: A Tender and Savory Rice Companion
#EggRecipe #EarthenwareSteamedEgg #BombSteamedEgg #EasyCooking #SideDishRecipe
If you’re looking for a simple and savory side dish to complement a main course like Mala Mille-feuille Nabe, a warm steamed egg in an earthenware pot is the perfect choice! Freshly made and served piping hot from the pot, it’s a delightful accompaniment to rice. While normally 5-6 eggs are used to achieve a voluminous ‘bomb’ steamed egg, today we’ll make a wonderfully tender and delicious version with just 4 eggs. You can season it lightly with salted shrimp or opt for the umami-rich tuna extract for added depth of flavor. This recipe makes it easy to create a restaurant-quality, silky-smooth steamed egg right in your own kitchen.
Basic Ingredients- 4 eggs
- 20g frozen mixed vegetables (e.g., carrots, peas, corn)
- 1/3 paper cup (approx. 60ml) of dashi or anchovy broth
- 2 Tbsp tuna extract (or soy sauce/salted shrimp)
- 1 tsp sesame oil
- A little chopped green onion (for garnish)
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl and add 2 Tbsp of tuna extract. The key to a fluffy steamed egg is to whisk the eggs thoroughly until they are smooth and foamy. Whisking vigorously, much like you would for baking, helps the steamed egg puff up beautifully later. Now, add 20g of frozen mixed vegetables and mix them well with the eggs.
Step 2
Next, gradually pour in 1/3 paper cup (approx. 60ml) of broth while continuing to whisk the egg mixture smoothly. Adding broth makes the steamed egg extra moist and tender, while also enhancing its savory flavor. Ensure the eggs and broth are well combined without any lumps.
Step 3
Carefully pour the prepared egg mixture into an earthenware pot. Begin to cook over medium heat. Using chopsticks or a spatula, gently stir the mixture continuously to prevent it from sticking to the bottom of the pot. As the egg mixture starts to cook and form soft curds, reduce the heat to low. This gentle cooking process is essential for a tender texture.
Step 4
After reducing the heat to low, cover the earthenware pot with a lid. Now, let the steamed egg cook and puff up gradually on its own. Cooking with the lid on over low heat ensures the egg steams evenly without burning and develops that characteristic puffy, ‘bomb’ shape.
Step 5
Once the steamed egg is cooked to a nice golden color, before serving, drizzle 1 tsp of sesame oil over the top for added aroma and flavor. Finally, garnish with a sprinkle of chopped green onions for a beautiful finish. Your delicious earthenware pot steamed egg is ready! For an extra-puffy ‘bomb steamed egg,’ make sure to create as much foam as possible when whisking the eggs, stir continuously until soft curds form when you first start cooking, and then cover and steam on low heat. The more eggs you use, the puffier it will become!
