Vegetable-Packed “Bomb” Steamed Egg Recipe
How to Make “Bomb” Steamed Eggs Packed with Vegetables
I tried making a “bomb” steamed egg using baking soda substitute ( 식소다 – sodium carbonate) at home. Even without baking soda, you can achieve a wonderfully fluffy and delicious steamed egg. This recipe, packed with assorted vegetables using ingredients you have on hand, makes for a hearty and nutritious meal. Let’s get started!
Main Ingredients- 5 eggs
- 1/2 zucchini
- 1/2 carrot
Seasoning & Other Ingredients- 1 cup water (200ml)
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp perilla oil
- A pinch of sodium carbonate (or baking soda) (recommend less than 1/4 tsp)
- 1 cup water (200ml)
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp perilla oil
- A pinch of sodium carbonate (or baking soda) (recommend less than 1/4 tsp)
Cooking Instructions
Step 1
Let’s prepare the ingredients for a delicious steamed egg. Gather 5 fresh eggs, 1/2 zucchini, and 1/2 carrot from your refrigerator. Wash them thoroughly. Feel free to add other vegetables you have on hand.
Step 2
Finely chop the zucchini into small, uniform pieces. Cutting them small makes them easier for everyone, including children, to eat. You can julienne them or mince them finely.
Step 3
Chop the carrot into pieces similar in size and shape to the zucchini. Be careful not to cut your fingers while chopping.
Step 4
Crack the 5 eggs into a large bowl. Add the prepared zucchini and carrot. Mix them well with the eggs.
Step 5
Add 1 tablespoon of salt to season. It’s best to start with less and adjust later, as adding too much can make it too salty. Add more salt if needed after tasting.
Step 6
Pour 1 cup (about 200ml) of water into the egg mixture. The amount of water affects the texture; add a little more water for a more moist steamed egg.
Step 7
Add 2 tablespoons of perilla oil and stir everything together until well combined. The nutty aroma of the perilla oil enhances the flavor of the steamed egg.
Step 8
Carefully pour the prepared egg mixture into a clay pot (뚝배기) or a saucepan. Using a clay pot will help keep the steamed egg warm and extra tender.
Step 9
While the egg mixture is cooking, skim off any foam that rises to the surface and gently stir to ensure a smooth texture. This process helps create a very smooth and moist steamed egg. It’s important to cook it slowly over low heat.
Step 10
Once the egg mixture starts to thicken and look fluffy, add a very small amount of sodium carbonate (or baking soda) – less than 1/4 teaspoon. This leavening agent helps the steamed egg puff up, resembling a “bomb” steamed egg. Be cautious not to add too much, as it can impart a bitter taste.
Step 11
Cover the pot with a lid and continue to cook over low heat for about 10-15 minutes, or until fully set. Even if it doesn’t puff up dramatically like a “bomb,” you’ll have a wonderfully soft and delicious steamed egg that your family will love!
