Steamed Eggs

Name: Steamed Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 large eggs, beaten; 1 cup kelp broth; 1 tsp fish sauce; 2 tbsp green onion, finely chopped; 1/2 tsp toasted sesame oil; 1/2 tsp toasted sesame seeds

A fluffy, custardy Korean side dish made by gently simmering whisked eggs in a savory kelp broth.

20 minEasyServes 2140 cal/serving

KoreanSideStovetopLow CarbKetoHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 large eggs, beaten
1 cup kelp broth
1 tsp fish sauce
2 tbsp green onion, finely chopped
1/2 tsp toasted sesame oil
1/2 tsp toasted sesame seeds

Instructions

1

Whisk 4 beaten large eggs, 1 cup kelp broth, and 1 tsp fish sauce in a small pot or earthenware bowl until completely smooth.
2

Place the pot over medium heat and stir constantly until curds begin to form, about 3 minutes.
3

Reduce heat to low, cover with a dome lid, and cook for 4-5 minutes until puffy and set.
4

Remove from heat and garnish with 2 tbsp finely chopped green onion, 1/2 tsp toasted sesame oil, and 1/2 tsp toasted sesame seeds before serving.

Questions

How long does Steamed Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed Eggs?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Slow Cooker Korean Galbijjim main
Korean Bulgogi Rice Box main
Chicken Tagine with Preserved Lemon and Olives main

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