I don’t like receiving phone calls around meal time, especially when I am busy preparing food. It might sound strange but I believe the more attention the food gets, the tastier it gets. Unfortunately I was on the phone while the eggs were steaming in the pot. It was my sister from Korea, you know what happens then. The long chit chat and giggles.
Nevertheless, I couldn’t concentrate much on the conversation. My mind was with the steaming eggs. Hang up, sis! I need to check my babies. I returned to the kitchen. Da da~! I opened the lid and I saw real gems in pretty cups. I didn’t expect the eggs to rise yet they looked so adorable!
I think the eggs have a joker face. You never know what it is going to be until you serve it. Do you agree? I was so happy to see the well transformed eggs but slightly sad that I missed how they transformed. I hope you don’t miss this.
Ingredients (to serve 3 people)
- 6 large eggs (~70g each)
- 15cm by 15cm kombu (dried seaweed)
- 1 cup of warm water
- 2 tbsp anchovy sauce
- 1 stalk of finely chopped shallot (green part only)
- 1/3 of finely chopped medium size carrot
- Soak the kombu in warm water for 15 minutes.
- Beat the eggs and sieve them two times.
- Add the kombu water into the beaten eggs (discard the kombu).
- Add the anchovy sauce, shallots, and carrot.
- Mix them well.
- Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.
Method (It makes it easier if you have a big steamer)
- Boil the water in a steamer (high heat).
- When the water starts to boil, add the bowls.
- Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
- Serve them.
The raised eggs sink slightly as time passes. Though they still look pretty. It was a perfect match with plain rice. Michael thinks it can be a good entree as well. However eating it on its own can be salty, so you might want to reduce the amount of anchovy sauce to 1 tbsp if you don’t like too much salt taste.
For a variation, you can add other kinds of vegetables or even some meat. I will do another post with those some other time. In the mean time, I also think plain steamed egg would be a good baby’s formula.
Cute Ramekin Ideas