This dish? Steamed eggs with water. Sometimes they use stock to flavor the egg instead of water.
Chica trying fancy shit up but missing the most basic ingredient - shrimp paste. Fish sauce instead of shrimp paste? Seriously, WTF?
Haha, I didn't know what the fish flavored item was, but knew it was in there, so savory.
Yeah, it's this stuff:
It can range in taste from mildly fishy and salty to absolutely putridly fermented.
Anyway, at its core, Korean steamed eggs are eggs + water + shrimp paste. Plus garnishings. The way that chica did it, with the broth instead of the water and sauce instead of the paste is totally non-standard. That's like using Texas toast or rye bread for a burger.
On toast.
One of my favorite things to do is put two eggs into ramen noodle soup and scramble it up in there. It changes everything about it. Eat the soup with some toast and you have a cheap and delicious meal.
Sounds great I might just try that! Unfortunately I made ramen with scrambled just before you posted this otherwise I would've been enjoying that tonight.That's one way to do it.
Another way to do it is to drop the eggs in without breaking the yolk, then basically let the ramen broth poach the egg while the noodles cook for the last minute. It'll continue to poach after you take it off the heat. Right before you eat, break the yolks (which should have slightly thickened but not cooked through) and you'll end up with a very rich, creamy broth that has a different taste and texture from the scramble.
Yet another way to do it is to really beat the eggs in a separate bowl and really aerate it. Then beat into the ramen in the last moment before you turn off the heat. Also a different texture from the egg drop scramble you mentioned.
Sounds great I might just try that! Unfortunately I made ramen with scrambled just before you posted this otherwise I would've been enjoying that tonight.
Korean steamed eggs look good though I wanna try that out for a change of pace because I'm getting tired of eggs lately. I saw a video recipe online and her eggs came out looking like a dessert custard.
Thanks for the advice my man. Sounds easy and delicious, just perfect for a groggy early breakfast.Yeah, just watch out about those how-to Youtube videos for Korean food. A huge chunk of them aren't very authentic at all and are weird Korean-American variations that you wouldn't find in Korea.
Here is my basic recipe.
2 eggs
1 cup water
shrimp paste to taste (or salt if you don't have any, fish sauce would be acceptable as well)
handful of diced scallions
The above is really all you need. The following is just extras.
diced peppers
1 clove crushed garlic
dash sesame oil
dash of sesame seeds
Combine all in a big bowl, beat thoroughly with a whisk, the more aerated, the better. Pour in large microwave safe bowl and nuke for a few minutes till the center rises and/or is cooked through. Use a bigger bowl than you think you'll need as this dish expands. Pretty much comes out the consistency of custard.
If you want to do it on the stovetop, boil water separately in a nonstick saucepan/pot, then add all the other separately mixed and whisked ingredients to the boiling water.