You may have had steamed eggs in a traditional stoneware pot like the one shown below at Korean restaurants. It’s always been one of my favorite side dishes, and I make it at least once a week. While I steamed the eggs below in a pot, I usually make them in the microwave because it’s so easy and quick. Steaming eggs makes the texture super light, moist, and fluffy, Charlie and Olive love them, and I guarantee your little one will too!
– 2 eggs
– 1/2 cup water
– salt to taste
– optional: pepper to taste (traditionally this recipe does not call for pepper but I love pepper!)
– optional: chopped green onions (I love it with green onion but I rarely add them because I usually want to make this quick)
Directions for stovetop cooking:
Crack 2 eggs into a heat-safe bowl. Add the water, salt, and pepper and mix well. Place the bowl inside a pot with a little bit of water in the bottom of the pot. Place a lid over the pot and cook the eggs over medium heat for about 10 minutes until the eggs are cooked through.
Directions for microwave oven cooking:
Although you’ll have fluffier eggs cooking on the stovetop, using the microwave will still yield delicious results.
Crack 2 eggs into a microwave safe bowl. Add the water, salt, and pepper and mix well. Place a microwave safe plate on top of the bowl. Heat for 1 min 30 seconds and remove from microwave. Flip the eggs a little bit — I’ve found that this ensures the most even cooking. Place the bowl back in microwave with the plate cover and cook for another 30 seconds. I never use any measurements and just eyeball how much water I add and how much longer I need to cook the eggs once I flip them. A little bit undercooked is better than a little bit overcooked because just a couple seconds of overcooking can make the eggs dry and rubbery. The eggs should turn out very moist and light, so play around with the timing a little bit as microwaves can differ.
This is a simple Korean meal that I can pull together in less than 5 minutes: rice, egg, kimchi, soup (because I always have some sort of soup in the fridge or freezer), and barley tea.
This is my absolute favorite way to eat eggs. What about you?