Hi everyone! Today I am going to share with you a puffy egg sponge recipe. This is not at all what you think of when you think of the word “sponge”. This is a wonderful chunk of an egg, and you will be delighted when you try it. It is good with fresh rice. It is puffy and savory. I will share some of my secret tips in this recipe.
Yield: 4 Servings
Short Korean Lesson
- GuemSik (금식) = Fast
- GwaSik (과식) = Overeat
The recipe starts at 3:55
- 4 Eggs (¾ Cup)
- ½ Cup Water
- ¼ Cup Green Onion
- 2 Tbsp Carrot
- 1 tsp Fish Sauce
- 1 tsp Sesame Oil
- ½ tsp Sesame Seeds
- ¼ tsp Salt
- 2 Pinches Hot Pepper Powder (Optional)
Break 4 eggs.
Whisk them gently. You can use chopsticks to remove this white thingy like this.
Strain the egg mixture once.
Then strain it again. This is one tip to make a very soft steamed egg.
Pour ½ cup of water into the egg mixture.
Here, I already chopped ¼ cup of green onion and 2 Tbsp of carrot very finely.
Put the veggies into the egg along with ¼ tsp of salt and 1 tsp of fish sauce. Depending on your tastes, you can adjust the saltiness. Just make sure that this is salty enough to eat with rice.
Mix it all together.
Coat the inner surface of a small square glass container with about 1 tsp of sesame oil using a bit of paper towel like this. This way, the cooked egg can be removed from the container smoothly.
Pour the egg mixture into the container.
Sprinkle ½ tsp of sesame seeds on top.
Sprinkle 2 pinches of optional hot pepper powder on top to get nice color.
Now it is ready to be steamed.
This is the stainless steel steamer that I am going to use today. I will add the links for the products that I used for this video in the description box.
You should have been boiling water while you were preparing other ingredients.
So, put the steamer over the boiling water and put the container in the center of the steamer.
Cover it and steam it for about 15 minutes on medium-high. After 15 minutes, you will see this well done steamed egg side. Let it cool down for a minute.
Then transfer it onto a cutting board. Cut around the edge of the container with a small knife once to help get it out. Then, cover the container with a plate and flip it over.
Now, you can easily slide the steamed egg onto a cutting board. Normally we cut this into square shapes like this. However, if you want to make it fancier, cut it with one of your favorite cookie cutters. I will pick this cute flower shape today.
All the other colorful ingredients floated on top and the soft egg stayed on the bottom. This is a super delicious and pretty side dish that you can share with your loved ones. You can keep it in the refrigerator for 2-3 days and just reheat it in the microwave for about 30 seconds. You will be amazed by how it still tastes almost the same as leftover food. Please try it someday.