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

Prep

1. Soak the kombu in warm water for 15 minutes.
2. Beat the eggs and sieve them two times.
3. Add the kombu water into the beaten eggs (discard the kombu).
4. Add the anchovy sauce, shallots, and carrot.
5. Mix them well.
6. 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)

1. Boil the water in a steamer (high heat).
2. When the water starts to boil, add the bowls.
3. Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
4. 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.

Related posts:

1. Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)
2. Omelet Rice (Omurice)
3. Spicy Mussel Stew (Honghap Jjim in Korean)