Soft and Flavorful Scallion Egg Soup
How to Make a Simple and Delicious Scallion Egg Soup (Between Steamed Egg and Egg Drop Soup)
This is a warm and tender egg soup made with a generous amount of fresh scallions harvested from the garden. It’s fluffy like steamed eggs yet brothy enough like egg drop soup, making it a perfect, light meal for breakfast. The fragrant scallions and soft eggs come together to create an appealing dish that pairs well with any side. Serving it bubbling in a ttukbaegi (earthenware pot) makes it even more inviting.
Ingredients
- 1 cup finely chopped scallions (packed down)
- 4 fresh eggs
- 1 tablespoon salted fermented shrimp (for umami)
- A pinch of black pepper
- 2 cups water
Cooking Instructions
Step 1
First, wash the fresh scallions thoroughly, pat them dry, and finely chop them into about 1cm pieces. Pack the chopped scallions down into a measuring cup to get 1 cup.
Step 2
Place the 1 cup of finely chopped scallions into an earthenware pot (ttukbaegi). If using a ttukbaegi, it’s best to cook over medium-low heat.
Step 3
Prepare 4 fresh eggs. When measured in a cup, they amount to about 1 cup. Carefully crack these 4 eggs into the ttukbaegi with the scallions.
Step 4
Now, sprinkle 1 tablespoon of salted fermented shrimp for a savory flavor and a pinch of black pepper over the eggs. You can use salt instead of salted fermented shrimp, but the fermented shrimp adds a deeper flavor to the broth.
Step 5
Pour 2 cups of clean water into the ttukbaegi. Using cold water or a dashi (kelp) broth can add even more depth to the flavor.
Step 6
Using a spatula, gently stir all the ingredients in the ttukbaegi to combine them well. It’s recommended to use a flat-edged spatula, as this will help prevent the egg from sticking to the bottom of the pot while cooking. Scrape the bottom thoroughly as you mix.
Step 7
Once all ingredients are well mixed, place the ttukbaegi on the stove over medium-low heat and start to cook. While it’s cooking, continue to stir with the spatula to help the eggs cook evenly.
Step 8
When the eggs begin to form soft curds, let the soup simmer gently until the broth is uniformly heated and slightly bubbly. Cooking over low heat will yield a creamier texture. Once it’s reached the desired consistency, turn off the heat.
