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Silky Steamed Egg Custard
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Silky Steamed Egg Custard

Korean: 부드러운달걀찜 (1.2.5.6)

"Easy silky steamed egg custard recipe. Protein-rich Korean school lunch dish that's fluffy and comforting."

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Estimated Nutrition

Calories 145 kcal
Carbs 2g
Protein 12g
Fat 10g

Ingredients

  • Large eggs

    4

  • Water or broth

    1 cup

  • Salt

    1/4 teaspoon

  • Soy sauce

    1/2 teaspoon

  • Sesame oil

    1/2 teaspoon

  • Green onions

    1 tablespoon chopped

  • Sesame seeds

    1/4 teaspoon

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Local Substitutes

Instead of Korean broth

Use: Chicken or vegetable broth

Reason: Same umami depth for steaming liquid

Instead of Korean soy sauce

Use: Regular soy sauce

Reason: Identical flavor profile

Instead of Sesame oil

Use: Light olive oil

Reason: Similar cooking properties if unavailable

🧑‍🍳 Cooking Instructions

  1. 1

    Crack eggs into a bowl and beat until smooth

  2. 2

    Add broth, salt, and soy sauce; mix gently to avoid bubbles

  3. 3

    Strain mixture through fine sieve for silky texture

  4. 4

    Pour into steamer-safe bowl or ramekins

  5. 5

    Steam over boiling water for 12-15 minutes until set but jiggling slightly in center

  6. 6

    Drizzle sesame oil, top with green onions and sesame seeds

  7. 7

    Serve warm as side dish

Serve in a Korean School Tray

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