Gourmet SILKY Eggs that ANYONE can make at home❗️KOREAN Steamed Eggs that melts in your mouth😋 달걀 푸딩

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu offers similar texture while cottage cheese provides protein at a lower cost.

gochugaru

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers mild heat and color, while cayenne is often less expensive.

Start by making the broth for the steamed eggs.

Add 3-4 pieces of dried tasima, 1 thin slice of ginger, and 1/2 teaspoon of sja (fermented baby shrimp) or fish sauce to a bowl.

Add 1/4 teaspoon of beef bouillon powder or yandu or a pinch of MSG.

Pour in 1 cup of hot water and cover with plastic wrap, letting it come to room temperature.

Once the broth is at room temperature, remove the tasima and ginger, and filter the broth.

In a mixing bowl, crack 5 eggs and whisk them until well mixed.

Pour the filtered broth into the egg mixture and gently mix.

Strain the egg and broth mixture through a fine mesh strainer, shaking and scraping the bottom to help it drain faster.

Add 1 tablespoon of medium Korean cooking wine to the mixture and stir.

Pour the mixture into three small bowls, filling them about 2/3 full.

Boil water in a steamer pot and place the steamer basket on top.

Carefully place the bowls in the steamer, ensuring there's room between each bowl.

Cover the bowls with lids or plastic wrap and steam on high heat for 15 minutes.

After 15 minutes, turn off the heat and let the eggs sit in the steamer for 2-3 minutes without heat.

Remove the lids and take out the bowls of steamed eggs, which should look soft and pretty.

Serve the eggs as is or at room temperature, or cold from the fridge.

To make a sauce, mix 1 tablespoon of hot water with 1/2 tablespoon of brown sugar until dissolved, then add 1 tablespoon of soy sauce and mix.

Pour the sauce over the steamed eggs and garnish with green onions and sesame seeds.

Optionally, add kim crumbles and a drizzle of sesame oil on top.

Cooking Techniques

Equipment Needed

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