Combine the eggs, salt, and 1/2 cup water in a heat-
safe ceramic bowl, such as a ramekin or small
ddukbaegi. Whisk until well combined and foamy.
Place the bowl in a pot. 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
jiggly.
Carefully lift the bowl from the pot and serve.
Originally Submitted
3/29/2012
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