My yobo really likes eggs which is convenient since our chickens are quite proficient at producing eggs. As a result, those little gems make a regular appearance at our table and I am always on the look out for different ways to serve eggs.
I found this recipe that resembled something my mother-in-law would often make; steamed egg in a hot bowl. It is more ‘soupy’ than I expected, but delicious nonetheless. To make it a firmer, reduce the chicken broth in the recipe. Either way, it is great served up with a bowl of rice or as a yummy breakfast.
On the topic of chickens, we have this handsome rooster with our brood of hens. Now that the weather is beautiful and the windows are open, we have become much more familiar with our rooster and his morning wake-up calls. 5:30 may be an appropriate time for the chickens to wake up, but this mama doesn’t consider that morning!
The time you need: prep: 5 mins cook time: 15 mins
The things you need:
- 1.5 cups of chicken broth
- 4 eggs
- 1 green onion chopped
- 1 tsp sesame oil
- sesame seeds to garnish
The how to:
- bring the chicken broth to a boil in the stone bowl
- whisk the eggs and green onion together in a mixing bowl (reserve a few green onions to garnish)
- when the chicken broth is boiling, reduce it to low and add the egg/onion mixture
- stir it well with a fork while you count to ten (this is a good time to practice that second language you have almost forgotten… nothing like multitasking…. brain enrichment AND cooking! 🙂 )
- cover with a lid for 5-7 minutes. The egg will have the still look a little soupy but will mostly be firm (like soft tofu)
- remove the lid, add the sesame oil, sesame seeds and green onions
Note: if you don’t have a stone bowl, a small pot would work as well. It just won’t look as pretty!
Recipe adapted from maangchi.com