Wednesday, October 17, 2012

Korean-Style Steamed Eggs

I made some of these Korean-style steamed eggs for dinner, using one egg per ramekin. I used two pasteurized eggs and two eggs from free-run hens; you can see the difference in the picture below (pasteurized on the left, free run on the right). Eggs from free run hens really do have a brighter yolk. I tend to buy pasteurized-in-the-shell eggs whenever there’s a chance I’ll be eating them raw, though, like in custard-based ice cream (recipe to follow). I really wish there were such a thing as pasteurized eggs from pasture-raised hens! I’m sure they would be expensive, but I’d pay the price. I’m already paying extra for either of those characteristics, which are the only two I look for, albeit for different reasons.

These steamed eggs were good, but I would like more flavor next time. I’d consider adding maybe a bit of sesame oil to the mixture, or perhaps throwing in some grated ginger or garlic. Perhaps I’d use vegetable broth instead of water? I made the recipe as is written below, but the variations are definitely worth considering.

4 eggs
¼ tsp. salt
1 cup water, plus more for filling pot
1 scallion, chopped
½ tsp. toasted sesame seeds

Combine the eggs, salt, and water in a heat-safe ceramic bowl, such as a ramekin. (I used 1 egg and ¼ cup water per ramekin.) Whisk until well combined and foamy.

Place the bowl in a pot or deep pan. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but still jiggly. (In my case, I may have cooked the eggs a few minutes less than called for, since my ramekins were small.)

Carefully lift the bowl from the pot and serve.

Some variations:
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture
• Add red pepper along with the scallions and sesame seeds
• Substitute brined baby shrimp, fish sauce, or soy sauce for salt
• Substitute stock for water

No comments: