Soft and Steamy Ttukbaegi Egg Custard
Super Simple Yet Super Delicious Ttukbaegi Egg Custard!
This recipe was developed to ensure consistent deliciousness after a long day at work, especially when preparing dinner for a working spouse. It’s a culmination of referencing and refining various recipes from YouTube and cooking apps, incorporating subjective taste evaluations to achieve the perfect balance. Our goal is to present the ultimate recipe for a foolproof, delightful egg custard every time. Enjoy this refined version designed for everyday cooking!
Ingredients- 3 fresh eggs
Seasoning- 5ml beef bouillon powder (approx. 1 tsp)
- 2.5ml MSG (optional, for enhanced umami, approx. 1/2 tsp)
- 1.25ml salt (approx. 1/4 tsp)
- 250ml water (approx. 1 cup + 1/2 cup)
- 5ml beef bouillon powder (approx. 1 tsp)
- 2.5ml MSG (optional, for enhanced umami, approx. 1/2 tsp)
- 1.25ml salt (approx. 1/4 tsp)
- 250ml water (approx. 1 cup + 1/2 cup)
Cooking Instructions
Step 1
Pour 250ml of water into a ttukbaegi (Korean earthenware pot) or a regular pot. Using a ttukbaegi is recommended as its excellent heat retention contributes to a perfectly smooth and tender egg custard.
Step 2
Add 5ml of beef bouillon powder, 2.5ml of MSG (if using), and 1.25ml of salt directly into the water. Stir well until all the seasonings are completely dissolved. This ensures an even flavor distribution.
Step 3
Place the pot on the stove over high heat. Let the water come to a rolling boil.
Step 4
While the water is heating, crack 3 fresh eggs into a separate bowl. Gently whisk the eggs with a spoon or a whisk, just enough to combine the yolks and whites. Avoid creating too much foam, as this will result in a smoother custard.
Step 5
Once the water is boiling vigorously, reduce the heat to medium. Carefully pour the whisked egg mixture into the boiling water in the pot.
Step 6
Using a spoon or ladle, gently stir the egg mixture in the pot. Move from the edges towards the center to help the eggs cook evenly and create soft curds. This step is crucial for achieving a creamy texture.
Step 7
As the edges of the egg mixture begin to set, gently scrape the sides of the pot with your spoon. This prevents sticking and ensures uniform cooking. Continue this gentle stirring process.
Step 8
When the edges of the egg custard have started to form soft curds and the mixture is thickening, reduce the heat to low. Cooking on low heat prevents burning and ensures the inside cooks through to a tender consistency.
Step 9
Adjust the cooking time based on your preference. If you prefer a soupier, more liquid-like custard, turn off the heat once the eggs are mostly set. For a firmer, fully cooked custard, continue to gently stir and cook on low heat, being careful not to let it burn.
Step 10
After turning off the heat, cover the pot with a lid for about 30 seconds to 1 minute. This residual heat steaming will make the egg custard even more tender, moist, and slightly puffed up for a beautiful presentation. Enjoy your delicious homemade egg custard!
