This is another one of those super easy, super delicious recipes that are always a favorite in my arsenal. Eggs are actually a very difficult food to cook well. For one, they are pretty delicate, easily burned or overcooked in a matter of seconds if you aren’t paying attention. Next, the natural flavors are subtle, making them difficult to showcase and even more difficult to not overpower. Fear not, as this dish removes all of the difficulties with cooking eggs, leaving them bright, fluffy, and perfectly seasoned.
I originally was introduced to this dish while at Korean BBQ, where it is frequently a side dish served with the meal. After finding myself craving it for breakfast one day, I decided to search for a recipe on the internet. This recipe comes from Maangchi, my favorite blog for Korean food. She has a video here, and I highly recommend watching it before you make this recipe. The recipe below is a double of hers and will feed 2-3 people for a main dish or 4-6 as a side.
3 cups broth (Chicken, Vegetable, Fish, whatever you prefer is fine)
2 tsp fish sauce
4 tbsp chopped scallion
Put the 3 cups of broth into a small pot and bring to a boil.
While you are waiting for the broth to boil, crack six of the eggs into a bowl. For the remaining two eggs, separate out the yolk and add only the yolk to the bowl. The extra yolk helps bring out the beautiful yellow color of the eggs.
Next, add the fish sauce and scallion, then beat the mixture together until completely blended (as if you are making scrambled eggs).
When the broth comes to a boil, stir it vigorously to get a whirlpool started in the middle. While it’s spinning, add the egg, then continue to stir for 10 seconds longer. Place a lid on the pot and cook for 4-5 minutes, until your egg has a tofu-like, firm but fluffy texture.
Serve hot sprinkled with scallion and a drizzle of sesame oil. Super easy and delicious! ❤
**Pictures by one of my best friends who was visiting and happens to be an amazing photographer. Thanks Steph!