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Korean Steamed Eggs

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Easiest Korean Steamed Eggs

This recipe has a special place in my heart. My international students love eating this because it’s healthy, warm, and yummy. They can both attest, I have failed at making steamed egg over a dozen times (literally- I’ve counted). It suppose to have a custard-like texture. It taste savory and light. Great in the morning for breakfast or if you are trying to cut calories. Feel free to add a dash of sesame oil on top (traditional), soy sauce (what my Chinese international students seem to like), or salt & pepper (what I prefer)
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Breakfast
Cuisine: korean

Equipment

  • Steamer Basket and 3 oz Ramekins

Ingredients

  • 1/2 cup of chicken or bone broth water if you are really trying to keep it light
  • 2 eggs
  • Optional Toppings:
  • 1 teaspoon of freshly chopped Chives or onion mixed into egg mixture before steaming
  • 1 teaspoon soy sauce more to taste to top after steaming
  • 1 teaspoon toasted sesame seed oil to top after steaming

Instructions

  • Place water into pot, place steamer basket in, and put on lid and turn heat to high
  • Place ramekins in steamer basket, replace lid, and heat for 10 mins (don’t skip this step)
  • Beat eggs and liquid until well incorporated (beater or electric beater for 30 seconds)
  • Pour egg mixture in ramekin, put lid back on
  • Turn heat down to lowest possible heat
  • Wait 12-15 minutes
  • The middle should be firm when ramekin is jiggled. If not, replace lid and let it keep heating for another 3 minutes

Notes

Rushing by turning up the heat too high will make the egg bubble up. So take the time to keep the heat low in order to achieve the correct consistency.
Pre-heat the the ramekins first by leaving ramekins in steamer for 5 minutes then pouring mixture into the ramekins and lower heat.
Good luck! Hope you enjoy this recipe as much as we do.
With so much love & gratitude,
Kim Carli