If you’ve ever seen steamed eggs served in a hot, dark earthenware bowl at a Korean restaurant, you know that the dish commands attention. It is usually still sizzling when it comes to the table, and it is a showstopper. Light, fluffy, salty, and sweet from the scallions, the eggs are further enhanced by an irresistible savory broth. What most people don’t realize is how easy the dish is to make at home. If you have the ingredients on hand, it takes only 10 minutes. The broth can be chicken or anchovy stock. If you don’t have an earthenware pot, you can use a heavy stainless-steel pan. Serve with rice.
Serves 2 to 4
INGREDIENTS
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon fish sauce or kosher salt
- 1 scallion, chopped
- 1½ cups canned low-sodium chicken broth or Anchovy-Kelp Stock
- 1 teaspoon toasted sesame oil
INSTRUCTIONS
- Beat the eggs and egg yolk with the fish sauce and scallion in a small bowl.
- Pour the chicken broth into 3-cup flameproof earthenware bowl or a small heavy stainless-steel pot and bring to a boil over medium-high heat.
- Turn the heat down to very low and slowly pour the beaten eggs into the broth, stirring with a fork.
- Cover and simmer until the eggs are cooked and fluffy, 5 to 6 minutes.
- Drizzle the sesame oil over the eggs and serve immediately. (If you use a stainless-steel pot, transfer to a bowl to serve.)
