Cloud Egg Porridge (Alto-Ran Recipe)
Chef Yoo Hyun-soo’s Fluffy Cloud Egg Porridge
Eggs are a complete food and a staple ingredient for many. Consuming 1-2 eggs daily is excellent for protein intake. Today, we’ll be making the ‘Cloud Egg Porridge’ featured on Alto-Ran, following Chef Yoo Hyun-soo’s recipe. This recipe combines fluffy, cloud-like eggs with the savory depth of vegetables for a delightful and easy-to-make porridge.
Porridge Ingredients- 1/2 zucchini, finely diced
- 1 potato, finely diced
- 1/2 green onion, finely diced
- 2 Tbsp sesame oil
- 1 Tbsp salted fermented shrimp (saeujeot)
- 3 cups water (approx. 600ml)
- 1 bowl cold cooked rice (approx. 200g)
Cloud Egg Ingredients- 6 fresh eggs
- 1.5 liters boiling water (approx. 1500ml)
- 2 Tbsp salt (approx. 20g)
- 6 fresh eggs
- 1.5 liters boiling water (approx. 1500ml)
- 2 Tbsp salt (approx. 20g)
Cooking Instructions
Step 1
First, prepare the vegetables for the porridge. Wash the zucchini, potato, and green onion thoroughly. Remove any seeds from the zucchini and dice all vegetables into very small, bite-sized cubes, as if you were mincing them. While zucchini is optional, the potato plays a crucial role in achieving a smooth and creamy texture for the porridge, so be sure to include it. (Tip: Using purple potatoes instead of regular ones will give the porridge a beautiful, vibrant color.)
Step 2
Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add all the prepared vegetables (zucchini, potato, green onion) and sauté until fragrant and slightly tender. Once the vegetables are lightly cooked, make a well in the center of the pot and add 1 tablespoon of salted fermented shrimp (saeujeot). Sauté this with the vegetables. The saeujeot adds a deep, savory flavor reminiscent of seafood broth, making the porridge delicious without the need for a separate stock.
Step 3
Pour 3 cups (approximately 600ml) of water into the pot with the sautéed vegetables.
Step 4
Now, it’s time to add the cold cooked rice. To ensure the rice breaks down smoothly and the porridge is creamy, it’s best to add a little water (about 1/2 cup) to the cold rice and break it up gently before adding it to the pot. This helps prevent clumps and ensures a smoother texture. (Tip: You can use a bit of the water you measured for the porridge.)
Step 5
Gently mash the rice with a spatula as you add it to the pot, breaking up any clumps. If you’re using freshly cooked warm rice, add it directly and break it apart immediately.
Step 6
Stir the porridge continuously to prevent the rice from sticking to the bottom of the pot. Cook over medium-low heat for about 10 minutes, or until the rice is fully broken down and the porridge has thickened.
Step 7
As the porridge simmers, the aroma of sesame oil and vegetables will fill your kitchen, promising a delicious meal. The gentle bubbling sound is a sign of its deliciousness!
Step 8
Now for the star of this dish: the ‘Cloud Eggs’! Crack 6 fresh eggs into a bowl. Using a whisk, vigorously beat the eggs while incorporating as much air as possible. This aeration process is key to achieving the light, fluffy, cloud-like texture. (Tip: Tilting the bowl slightly and holding it upright can make whisking and creating volume easier.)
Step 9
If you don’t have a whisk, you can achieve a similar fluffy texture by using two spoons to beat the eggs rapidly.
Step 10
The more air bubbles you incorporate into the egg mixture, the fluffier your cloud eggs will be. The secret to truly ethereal cloud eggs lies in the use of a sieve, which we’ll demonstrate in the next step.
Step 11
Bring 1.5 liters of water to a rolling boil in a separate pot. Once boiling, add 2 tablespoons of salt. The ratio of water to salt is crucial for cooking eggs. Adding salt directly to the eggs can cause the proteins to coagulate, resulting in a firmer texture. By salting the water instead, we ensure the eggs cook up incredibly soft and delicate. Carefully pour the aerated egg mixture into the boiling, salted water. Let it cook undisturbed for about 1 minute. Then, using a ladle, gently scoop out the softly formed egg curds. Avoid stirring vigorously at this stage.
Step 12
Repeat this scooping process a few times, and you’ll have beautiful, fluffy egg formations that resemble clouds. They will be incredibly tender, practically melting in your mouth!
Step 13
Gently place the prepared cloud eggs on top of the warm porridge.
Step 14
And there you have it – the Alto-Ran Cloud Egg Porridge! A visually appealing and delicious meal, packed with nutrients for a satisfying and healthy dining experience.
