I seasoned these steamed eggs in a Korean manner, but they would also be delicious with just salt and pepper and some grated cheese. For a silkier, smoother texture, steam in a pot with water as directed below, but if you would like a more instant egg dish, cook on high in a microwave for one minute, stir, then cook for two more minutes.
Prep Time5minutes
Cook Time13minutes
Total Time18minutes
Servings1or 2
AuthorSonja Bradfield
Ingredients
2eggs
1/4cupof waterand more for steaming the eggs
1/4teaspoonof salt
1/4teaspoonof Korean chili flakes
1scallion
1/2teaspoonof toasted sesame seeds
Instructions
Trim off the root and end of the scallion, then mince the white part and slice the green part of the scallion.
Whisk the eggs, water, chili flakes, salt and the minced scallion whites together in a ovenproof dish or ramekin.
Put in a wide and shallow pot and fill the pot halfway with hot but not boiling water.
Cover with a lid and over medium low heat, and let the water come to a gentle simmer.
Cook for about ten minutes until the eggs are firm but still jiggle in the middle.
Scatter the scallion greens on top along with the sesame seeds, cover and steam for a few more minutes.