Egg Seolgi
HB-16041 · Hand-built original · Korean
Delicate steamed cakes layered from sieved egg white and yolk, the white enriched with mayonnaise and cream cheese, the yolk sweetened lightly, with jam and mint on top.
KoreanDessertServes 7187 kcalVegetarianGluten-freeDiabeticRenal
Main ingredient: eggs
Pairs well with: strawberry jam, tea, fresh fruit, milk
Servings:7quantities adjust to match
Ingredients
- 10 boiled eggs
- 2 3/4 oz mayonnaise
- 1 tablespoon cream cheese
- salt, a little
- 1 teaspoon sugar
- Optional: strawberry jam, a little
- Optional: apple mint, a little
Method
- Split the ten boiled eggs and separate every white from its yolk into two bowls.
- Push the whites and yolks separately through a sieve so both become fine, even crumbs.
- Stir the mayonnaise, cream cheese and a little of the salt into the sieved whites until creamy.
- Season the sieved yolks with the remaining salt and the teaspoon of sugar, mixing gently with chopsticks to keep them fluffy.
- Line a muffin tin with paper cases and layer white and yolk mixtures alternately, two rounds of each, pressing lightly.
- Steam the layered egg cakes for 10 minutes, then let them stand in the covered steamer for 5 more minutes.
- Crown each little egg seolgi with a dab of strawberry jam and a leaf of apple mint.
Nutrition (per serving, where published)
187 kcalCalories
9.1 gProtein
1.5 gCarbs
16.2 gFat
4 gSaturates
0 gFibre
0.3 gSugars
169 mgSodium
300 mgCholesterol
99 mgPotassium
37 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data