Soft Steamed Eggs
HB-16428 · Hand-built original · Korean
Silky steamed eggs set in kelp broth with cocktail shrimp, shiitake mushroom, and broccoli, strained twice for a smooth custard.
KoreanSideDairy-free
Main ingredient: eggs
Pairs well with: steamed rice, kimchi, grilled fish, seaweed soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 eggs
- 4 cocktail shrimp
- 1/2 shiitake mushroom
- 1/2 oz broccoli
- 1 1/4 cups kelp broth (dashima)
- 1 teaspoon soy sauce
- 1 tablespoon cooking wine (matsul)
Method
- Slice the shiitake mushroom thinly, using the stem as well, and cut the broccoli into small pieces.
- Beat the eggs in a bowl with the kelp broth, soy sauce, and cooking wine until fully combined.
- Strain the egg mixture twice through a sieve so the custard steams perfectly smooth.
- Place the shiitake, broccoli, and shrimp in a steamer-safe bowl and pour the strained egg mixture over them, skimming any foam from the surface.
- Set the bowl in a steamer once it is producing steam, cover the bowl with a paper towel to catch drips, and steam 2 to 3 minutes over high heat.
- Lower the heat and steam for 10 minutes more, until the eggs are set into a silky, trembling custard.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).