Soft and everyone loves steamed eggs with corn cheese
I made corn cheese dumplings last time, but this time, I made steamed corn cheese eggs. It's savory and light, and it's definitely better than steamed eggs.
2 serving
Within 15 minutes
밥순이네
Ingredients
  • egg
    5ea
  • Pizza cheese
    20g
  • cooking wine
    1T
  • the city of Honda
    0.5T
  • Sea tangle
    5cm
  • Water
    1cup
Video
Cooking Steps
STEP 1/3
Beat 5 eggs with a whisk and stir in cooking wine, hondash, and mayonnaise.
STEP 2/3
Put the egg mixture in an earthen pot and boil it over high heat.
Keep stirring so the bottom doesn't stick.
STEP 3/3
If it's lumpy, keep stirring and if it's lumpy, add corn and cheese when it's lumpy up to 80 to 90%, and wait for about 3 minutes to complete.
(I turned off the heat and slowed down because it was an electric stove.)
The most important thing is to keep stirring and when it clumps up, add cheese and corn, reduce it to low heat, close the lid, and let it slow down. It's savory, soft, and so delicious.
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