Name: Korean-Style Steamed Eggs
Yield: 2 servings
Ingredients: 2 large eggs; 1/4 teaspoon salt; 1/2 cup water, plus more for filling pot; 1/2 scallion, chopped; 1/4 teaspoon toasted sesame seeds

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Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi. Whisk until well combined and foamy.

Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.

Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.

Carefully lift the bowl from the pot and serve.

Korean-Style Steamed Eggs

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