Bomb Egg Custard: A Springy and Delicious Dish Kids Will Love
Fluffy Bomb Egg Custard that Stays Tender Until the Last Bite / Steamed Egg Recipe
Kids will love its bread-like texture! This Bomb Egg Custard recipe comes with bonus simple decoration tips.
Ingredients- 4 large eggs
- 1/4 cup water (approx. 50ml)
- 1/2 tsp sugar
- 1 tsp salt
- 1 tsp baking powder (level, not heaped)
- 1 Tbsp chopped green onions
- 1 tsp sesame oil
Cooking Instructions
Step 1
Adjust the ingredient quantities based on the size of your earthenware pot (ttukbaegi) or cooking vessel. Crack 4 large eggs into a bowl. Add 1/2 tsp sugar, 1 tsp salt, and 1 tsp baking powder (level off the excess). Pour in 1/4 cup (about 50ml) of water. Whisk everything together until well combined.
Step 2
Place the pot on the stove over medium-low heat. Using a spatula or spoon, continuously stir the mixture, scraping the bottom to prevent sticking. Once the egg mixture is about halfway cooked and starts to puff up, cover it with a lid of the same size or slightly larger. Reduce the heat to very low, and let it steam for about 3 minutes, similar to the resting time for rice. Turn off the heat just before you start to smell a slight toasting aroma.
Step 3
Once the Bomb Egg Custard is cooked, carefully transfer it to a serving dish. Garnish with the chopped green onions and drizzle with 1 tsp of sesame oil for added flavor. Serve immediately while warm for the best texture.
