Steamed Eggs In a Ttukbaegi Clay Pot

Ttukbaegi Gaeran-Jjim뚝배기계란찜

A ttukbaegi is Korean unglazed earthenware pot. It used to cook or serve jjigae (stew), guk (soup), or other boiled dishes in Korean cuisine. Made from coarse sand-mud. Earthenware has many micro holes for air flow. Before first cooking, Boil the water with milk at mid-heat to avoid water oozing out.

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Steamed Eggs In A KoreanClay Pot Ttukbaegi Gaeran-Jjim

뚝배기 계란찜

prep time : 5 MINUTES cook time : 20 MINUTES total time : 25 MINUTES

yields : 2 AS A MAIN, 4 AS A SIDE

Ingredients

6 eggs
1/4 teaspoon hondashi
1 teaspoon salted anchovies, chopped
1/2 can chicken broth
2 scallions, chopped
1/8 teaspoon chile pepper powder

Instructions

In a small bowl, beat the eggs until blended.

Heat the chicken broth in a Korean clay pot over medium high heat and bring to a boil. Add the hondashi, salted anchovies, and eggs and whisk briskly for 10 full seconds. Lower the heat to the lowest setting and keep whisking for 10-15 minutes until the eggs have puffed up and are almost overflowing the Korean clay pot. Sprinkle with red pepper powder and chopped scallions and remove from heat. Serve immediately!

Enjoy the fluffy steamed eggs in hot pot!