Daikon Radish Salad
Koobideh Kebab

Steamed Eggs

Steamed Eggs, so easy and delicious


And this nifty little clay pot that I bought at the Korean Market keeps them nice and warm. 

Let's crack a few eggs and get cooking... 

You can add just about any vegetable you want to the eggs, I used mushrooms. 

The ingredients are eggs, water, scallions, fish sauce, and mushrooms. 

The eggs can be steamed in the microwave or on the stovetop. I chose the stovetop. 
In order to keep the egg pot from rattling on the bottom of the saucepan, I put a folded up dishcloth in the bottom of the saucepan before adding the water. 
Add about 3-4 cups of water, just enough to come halfway up the side of the egg pot.

Do not turn on the heat yet. 


To the lightly buttered egg pot, add two eggs and 2 1/2 ozs of water

Stir, stir, mix, mix. 

Add the fish sauce.
I used two teaspoons which made it a bit too salty for me. Next time I'll add just one. 

Add the scallion and your vegetable/s of choice. 


Cover the egg pot and place in the center of the saucepan, cover the saucepan and bring the water to a boil.
As soon as the water comes to a boil, lower the heat to medium-low or to whatever setting you need to maintain a vigorous simmer.
Check the center of the eggs after 15 minutes to see if they are set yet. 

If you are steaming them in a bowl in the microwave, 5 minutes should do it. 

Perfectly steamed eggs, the whites are just set, yet still moist. Mmmmmm

Got the idea from Cooking Korean Food with Maangchi, Kindle Edition.

And that's that!