Steamed Egg in an Earthenware Bowl
Korean
Ingredients
4 to 5 large eggs
1 green onion, chopped
1 cup salted chicken broth or water
4 teaspoons fish sauce - ONLY if using water
2 teaspoons toasted sesame oil
Directions
Combine eggs, green onion, and the chicken broth in a 3 cup earthenware pot or a small, heavy bottomed stainless steel saucepan.
Mix it well with a fork or whisk.
Cover with dome-shaped heat-safe ceramic or stainless steel bowl that fits over the pot.
Cook for about 12 to 13 minutes (8 to 10 minutes for stainless steel) over medium-low heat, 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 with rice.