Silky Steamed Egg in Earthenware Pot
Achieve the Perfect Silky Steamed Egg: Baek Jong Won’s Tips for a Fluffy Egg Dish
There’s nothing quite like enjoying steamed eggs straight from a traditional earthenware pot (ttukbaegi)! This simple yet satisfying egg dish is a lifesaver when you’re short on side dishes and can easily be devoured with a bowl of rice. Today, we’re sharing how to make incredibly smooth and moist steamed eggs, inspired by Chef Baek Jong Won’s expert techniques.
Key Ingredients
- 3 Eggs
- 1 handful Scallions or Green Onions (finely chopped)
- 3 Tbsp Milk
- 150ml Water
- 1 tsp Salt
- 2-3 drops Sesame Oil
- 1/2 tsp Black Pepper
- 1 Tbsp Mirin (Rice Wine)
- Pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare your earthenware pot (ttukbaegi). Crack 3 eggs directly into the pot. Add 150ml of water. A crucial tip for achieving a wonderfully smooth steamed egg is to maintain a 1:1 ratio of water to egg. Roughly speaking, aim for about 50-60ml of water per egg.
Step 2
To eliminate any eggy smell, add 1 tablespoon of mirin (rice wine). Next, for seasoning, add 1 teaspoon of salt. Sprinkle in about 1/2 teaspoon of black pepper and a few drops (2-3) of sesame oil for a nutty aroma. Stir these ingredients together gently.
Step 3
Now, it’s time to mix everything thoroughly for a silky texture. Ensure there are no lumps of egg white or yolk. Using a whisk will make this process easier and quicker, but a fork or chopsticks will work just fine if you stir diligently. Continue mixing until the eggs are well combined and smooth.
Step 4
Place the earthenware pot over high heat and let it sit for about 1-2 minutes. You’ll notice the edges of the egg mixture starting to cook and form small bubbles. At this point, use a spoon to continuously stir the egg mixture. This prevents it from sticking to the bottom of the pot and helps create an even, soft texture. Keep stirring!
Step 5
As you see the egg mixture gradually thickening and the liquid reducing, lower the heat to low. Continue stirring without stopping – this is another key tip for a tender steamed egg. Be patient and keep stirring gently.
Step 6
Once most of the liquid has evaporated and the steamed egg has a soft, custardy consistency, sprinkle the chopped scallions or green onions evenly over the top. Immediately cover the pot with a lid. Keep the heat on low and wait until you smell a very faint hint of toasting from the bottom. This subtle toasting adds depth of flavor.
Step 7
As soon as you detect that slight toasting aroma from the bottom, turn off the heat. Your delicious, moist steamed egg in an earthenware pot is ready! For an extra touch, sprinkle with a few sesame seeds.
