Korean Steamed Eggs
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Ingredients
- 1 Cup Chicken Broth
- 2 Tbl Spoon Fish Sauce
- 1 Tea Spoon Butter
- 5 Ea Eggs
- 3 Ea Scallion
- 1 Tbl Spoon Yogurt - Plain
Instructions
- Combine eggs, green onion, and the chicken broth.
- Mix it well with a fork or whisk.
- Add to earthenware pot or a small, heavy bottomed stainless steel saucepan. Cover .
- Set it over medium-low and cook for about 12 to 13 minutes (about 8 to 10 minutes if using stainless steel saucepan), until steam comes out and steamy liquid begins to drip down the sides. The eggs will smell nutty.
- Carefully remove the lid. Drizzle the sesame oil over top and serve right away
Notes
Add a little water to steam pot.
- steam the water so the eggs does not stick, Then drain remaining leftover water