Ingredients
-
5 eggs
-
waterequal in volume to eggs
-
chicken or vegetable stockequal in volume to eggs
-
saltto taste
-
1 1/2 tsp sesame oil
-
2 tbsp soy sauce
-
chopped scallions to serve
Directions
This silky, custard-like Korean steamed egg dish is light, airy, and full of umami flavour. A comforting and versatile side dish that pairs perfectly with rice and any Korean meal.
%20Recipe%20|%20Panasonic%20Experience%20Fresh)
Ingredients
| 5 eggs | |
| water | |
| chicken or vegetable stock | |
| salt | |
| 1 1/2 tsp sesame oil | |
| 2 tbsp soy sauce | |
| chopped scallions to serve |
Steps
|
1
|
Crack the eggs into a liquid measuring cup and note the volume. Transfer the eggs to a bowl, add salt, and whisk vigorously for 1 minute. |
|
2
|
Measure out the same volume of water and stock as the eggs and whisk both into the bowl until well combined. |
|
3
|
Strain the mixture through a fine mesh sieve into a heatproof dish or divide between six ramekins. |
|
4
|
Place the deep pot into the Panasonic Multi-Cooker, add 500ml of water, and insert the steam plate. Adjust the dial so that the manual icon flashes. Press the time button, then turn the dial to 17 minutes (00:17). Press the temperature button and adjust to 100°C, then press Start. |
|
5
|
Place the dish or ramekins onto the steam plate and cover. Steam for 3 minutes. Push Stop, then leave the lid on and let the eggs continue to steam in residual heat for 14 minutes. |
|
6
|
Remove from the steamer. Drizzle with sesame oil and soy sauce, garnish with chopped scallions, and serve warm. |
Loading...
