Steamed Egg Pudding, not much to say…

by Beyond Kimchee on February 15, 2011 · 12 comments

Steamed Egg Pudding
I am, for some reason, very tired today…  I guess I am not a young spring chicken anymore. So, I won’t blah-blah much.
Here is very simple side dish or main depends on the degree of your hungriness. It is super quick, easy to make egg dish. This is, perhaps, one of the softest and silkiest way of enjoying the eggs, but faaaaaaaar easier than French souffle.

*****

All you need is; Two happy eggs, some wicked salted shrimps (or salt), egg’s mommy stock, and a lonely skinny green onion.

 
Beat eggs and add chicken stock.

Moment for the emotional bonding about to happen…

 This is an optional step and I usually skip this.

Straining through the mesh removes the lumps of egg white, which creates silkier texture.

 If these baby shrimps gross you out, use salt instead.

Chop up these wicked guys very fine and add to the beaten eggs.

Pour them in a steam proof bowl, throw some green onion if you like…

 Put water in a pot that can reach to half way to the steaming bowl.

Place a small plate on the bottom. It will help to stabilize the bowl when the water boils rapidly.

 Cover the bowl with foil and cover the pot with lid again.

Boil for 6-8 minutes or until a knife inserted in the center comes out clean.

 Done!

 Eat carefully. It is HOT!

Wait a minute!
Suddenly a century old question came to my mind.
Which one came first?

A chicken or an egg?

Egg Pudding
Steamed Egg Pudding
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 large eggs, well beaten
  • ½ cup chicken stock
  • 1 tsp salted shrimps, finely chopped, or pinch salt
  • 1 green onion, chopped
Instructions
  1. Combine all the ingredients in a steam proof bowl. Cover the bowl with foil.
  2. In a pot filled with water that can reach to the half way up to the steam proof bowl in it, place a small plate on the bottom of the pot to secure the bowl during boiling. Place the bowl and cover the pot with a lid.
  3. Boil over medium high heat for 6-8 minutes or until a knife inserted in the center comes out clean. Be cautious! It is very hot. Serve hot or warm with a bowl of rice.
Nutrition Information
Serving size: 1-2

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{ 11 comments… read them below or add one }

beyondkimchee February 15, 2011 at 7:36 pm

Thanks, Jeanene.
I hope you are doing well with your family.

Reply

LucyL March 9, 2011 at 2:56 am

Holly, I tried this recipe last night, and it was SOOO good! I love the velvety texture of the egg, and the best part was it took less than 5 mins to assemble and I had a great dish! My boyfriend absolutely loved it, and polished it all off along with the left over kimcheese mixture we had left over from the night before! =)
*A big thumbs up* for all the dishes we have tried on your blog so far! will be trying more especially once we go korea and stock up for my kitchen!

Reply

beyondkimchee March 9, 2011 at 5:34 am

Thanks, Lucy. I am glad that it turned out good for you.
Stock up lots of stuff from Korea. I would recommend Korean chili flakes, dried Korean anchovies, dried seaweed for roasting, and home-made doenjang if you can handle. These are the stuff I usually get when I go to Korea.

Reply

LucyL March 9, 2011 at 6:20 am

Thanks Holly, I already had in mind to buy the anchovies and kelp. I will most likely also get the others recommended. I recently tried fresh roasted seaweed from Korea, my bf's uncle's gf is korean and her family own a seaweed factory – it's so good with rice!

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jessicapark March 1, 2012 at 8:15 am

Holly~ This is my Korean hubby's favorite dish, but I've never been able to get it quite right.  No other recipe talked about using a dish to stabilize the pot, or covering the pot with foil.  Those must've been the missing parts for me, because the keran turned out so well!  I loved using chicken broth as well…it was very tasty and I used salt instead of the shrimp.  :)  Thanks for your labor of love in this blog. :)

Reply

beyondkimchee March 1, 2012 at 3:05 pm

Hi Jessica, I am so glad to hear that it turned out so well for you. Sometimes, creating a good dish is not just coming from a good recipe, it is about knowing good tectonics and know-hows to make it better. Simple tips help things go much smoother in cooking.
Thank you for your support.

Reply

Quyen Le January 22, 2013 at 8:27 am

Hello there, I’m your new visitor to your blog (just recently discovered it this morning when I was trying to find a Kimchi recipe). I’m so happy to find this dish here. Almost 6 years ago, I went to Korea as an exchange student and met my husband there. In our first date in Daejeon, we had this steamed egg pudding at a street vendor. At that time we couldn’t order anything except for this dish and a bottle of soju because we didn’t speak any Korean. Thus, this entry brings back so many precious memories for us. I will make this tomorrow. Thank you so much, Holly :)

Reply

WAWA March 13, 2013 at 1:44 pm

Hai..
I’m really craving for Korean food everytime i saw them. For the first timer to try the korean food, what do you suggest me to taste first. because i think korean food very different from Malaysian cuisine right ^__^

Reply

Holly March 14, 2013 at 9:26 pm

This particular egg pudding recipe is very simple side dish to try first. Also Try easy Korean beef recipe in my site. You can find it under recipes tab on my menu bar on top.

Reply

WAWA March 18, 2013 at 1:51 pm

thank you Holly for the suggestion…i’ll try it

Reply

Shanie June 12, 2013 at 10:48 pm

This is my fave side dish! Whenever we go to our favorite korean bbq place, we always get a side order of the steamed egg. I have tried making this before, but could not get the taste right. Thank you!

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