Jongwon Baek's bomb steamed eggs
Today is the bomb steamed egg that you can see a lot in restaurants. Some restaurants serve it as a service menu, but it's not a waste to pay for it. I tried making it at home.
3 serving
Within 15 minutes
밥심은국력
Ingredients
  • egg
    6piece
  • Water
    1/3cup
  • leek
    little
  • Salt
    1/2TS
  • brown sugar
    little
  • Sesame oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/11
Break the eggs separately, not immediately into the earthen pot. That way, it's good to remove the eggshell even if it goes in. Remove the laces.
STEP 2/11
Add 1/3 cup water to the beaten egg.
STEP 3/11
Add 1/3 tbsp salt and a little brown sugar. Sugar softens the taste of eggs, so it's better to add a little.
STEP 4/11
Chop and add salted shrimp instead of salt.
STEP 5/11
Chop the green onions, too.
STEP 6/11
Depending on the amount of eggs, heat control, and when the lid is closed and opened, you can make a bomb steamed egg without failure. First, the earthen pot needs to be filled with 80% of the egg water to become a bomb steamed egg that swells well. If the amount is small, it doesn't swell well. It would be better if the earthen pot is about 1cm taller than me and has more eggs. I think the egg was a little small. Then it would have swelled up more. And keep stirring with a spoon. Then, the egg becomes lumpy as it is cooked white. So, let's cook it 80-90%.
STEP 7/11
Then, make a concave lid and cover it. I used a soup bowl with the right diameter of the earthen pot. If the lid is flat, it can't swell. Turn the heat down to low heat, please.
STEP 8/11
You can wait for 3-6 minutes, but first, it starts to bubble under the earthen pot and steam starts to flow. It's a bit cheesy and it makes sounds. And there's a slight smell of burning.
STEP 9/11
The egg swelled up, right?
STEP 10/11
Sprinkle a little bit of green onion, sesame oil, and sesame oil on the steamed egg.
STEP 11/11
It's well cooked, right? The soft taste is art. Isn't it amazing that restaurant menus are easily made at home?
Choose the rough-shelled skin. And when storing, keep the round part of the egg facing up.
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