Al-Toran’s Silky Steamed Egg Recipe
The Secret to Perfect Steamed Eggs from Al-Toran Chef Toni
Hello, everyone! Sustenance is strength. Eggs are a complete food, affordable, nutritious, and a staple side dish for Koreans. Though they’ve sometimes been as precious as gold during egg shortages… Eggs are wonderfully versatile; they can be a dish on their own, an ingredient in soups or other dishes, and their applications are vast. Nutrient-rich and capable of endless transformations, eggs are truly an amazing ingredient! For storage, keep them refrigerated with the pointed end facing down. Eggs with rough shells are typically fresher. Some people wash their eggs before storing, but it’s best to store them unwashed. Today, we’ll be making the Al-Toran steamed egg recipe, a special from Chef Toni. This recipe promises a wonderfully moist and tender texture with a deep, savory flavor. Let’s create a delicious meal with this fantastic recipe!
Ingredients- 6 fresh large eggs
- 2 tsp anchovy sauce (or fish sauce)
- 1 pinch of sea salt
- 1 pinch of sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/2 medium onion
- 1 Korean green chili pepper (minced)
- 1 Korean red chili pepper (minced)
- 3 strips of imitation crab meat
- 1 Tbsp cooking oil (vegetable or canola)
- 1.5 cups (300ml) water
- 1/2 stalk scallion (white and green parts, minced)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 6 fresh large eggs. Using eggs with rich, large yolks will result in a creamier and more delicious steamed egg.
Step 2
Crack the eggs into a bowl and strain them through a fine-mesh sieve to remove the chalazae (the white, stringy bits). This step is crucial for achieving a velvety smooth texture.
Step 3
Instead of salted shrimp, add 2 teaspoons of anchovy sauce for a boost of umami flavor. To eliminate any eggy smell and enhance the aroma, add 1 tablespoon of cooking wine. For flavor balance, include a pinch of salt and a pinch of sugar. The small amount of sugar helps to mellow out the overall taste, making it more harmonious. Gently whisk everything together without creating too much foam.
Step 4
The egg mixture is now ready! Let it sit for a moment to allow the flavors to meld.
Step 5
Next, prepare the accompanying ingredients. Finely shred the imitation crab meat. Mince the onion, green chili pepper, and red chili pepper. Measure out the water and cooking oil.
Step 6
Now, heat a ttukbaegi (Korean earthenware pot) or a small pot over medium heat. Add half of the minced onion, half of the minced green chili pepper, half of the minced red chili pepper, and 1.5 strips of the shredded imitation crab meat. Sauté them lightly without any oil initially. Once they are slightly cooked, add 1 tablespoon of cooking oil and continue to stir-fry. Using oil at this stage will bring out the savory notes of the ingredients and contribute to a richer, smoother final texture.
Step 7
Pour 1.5 cups (300ml) of water into the pot with the sautéed ingredients and bring it to a rolling boil. Once the water is boiling vigorously, carefully pour the prepared egg mixture into the pot.
Step 8
Using a spoon, gently stir the egg mixture continuously, ensuring it doesn’t stick to the bottom, until it’s about 80% cooked and begins to form soft curds. At this stage, sprinkle in the minced scallions, the remaining half of the minced red chili pepper, and the remaining half of the minced green chili pepper. (Tip: Using half of the chili peppers for sautéing and the other half as a topping adds beautiful color contrast!)
Step 9
Finally, arrange the remaining 1.5 strips of imitation crab meat attractively on top.
Step 10
Drizzle 1 tablespoon of sesame oil over the top for added aroma and flavor. Cover the pot with a lid, reduce the heat to medium-low, and let it cook for another 4 minutes. After 4 minutes, turn off the heat and let it steam, covered, for an additional 1 minute. This resting period is key to achieving an incredibly moist and tender steamed egg. Enjoy your delicious, perfectly steamed egg dish while it’s warm!
