Soft Steamed Egg with Onion: A Simple and Delicious One-Pot Meal
How to Make Easy Steamed Egg with Onion
A delightful steamed egg dish featuring the sweetness of onions and the fragrance of green onions, creating a wonderfully soft and moist texture. Made with simple ingredients, it’s easy for anyone to prepare and makes a perfect side dish or snack. Elevate your dining table with the comforting warmth of this clay pot specialty.
Main Ingredients- 3 Eggs
- 1/2 Onion
- A bit of Green Onion (finely chopped)
Seasoning- A pinch of roasted salt (or seasoned with soy sauce or salted shrimp to taste)
- A pinch of roasted salt (or seasoned with soy sauce or salted shrimp to taste)
Cooking Instructions
Step 1
First, peel and thoroughly wash the onion. Then, thinly slice it or mince it finely. Wash the green onion as well and chop it finely. The size of the vegetables can be adjusted to your preference, but avoid making them too thick so they cook through tenderly.
Step 2
Prepare a clay pot (ttukbaegi). Ensure the pot has no cracks or damage. Carefully crack the 3 eggs into the clay pot. Removing the chalazae (the white, stringy bits) will result in an even smoother texture. Add the prepared onion and green onion.
Step 3
Using a spatula or chopsticks, gently whisk the eggs until well combined, ensuring no lumps remain. It’s important to stir gently rather than vigorously, just enough to blend the yolk and white evenly. Let the onion and green onion naturally mix into the egg mixture.
Step 4
Now it’s time to add water. Pour about half a paper cup (approximately 80-100ml) of water into the clay pot and gently mix it with the egg mixture again. The amount of water can be adjusted based on the consistency of the eggs and the size of the pot. Adding water will make the steamed egg moister and softer.
Step 5
Place the clay pot over low heat. Once the egg mixture starts to form soft curds, gently stir it with chopsticks or a spatula to prevent sticking to the bottom. Continue to stir until the steamed egg is about 80% cooked, with soft curds beginning to form. The key is to cook it gently without burning.
Step 6
When the steamed egg has reached a semi-curdled state, reduce the heat to very low or turn it off completely. Use the residual heat of the clay pot to finish cooking the remaining egg. Cover the pot and let it steam for about 3-5 minutes to allow it to cook through without losing moisture, resulting in a moist and tender steamed egg with onion. Season with roasted salt to your liking. You can also add a drizzle of sesame oil for extra flavor if desired.
