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Cooking the Korean steamed egg requires good attention and patience to make sure it’s not overcooked or burned. A light and fluffy custard or silken tofu texture is what you're after.

SERVES
4

PREPARATION

5MIN

COOKING

15MIN

SKILL LEVEL

EASY
By
Heather Jeong
AVERAGE: 4.8 (4 VOTES)
 

Ingredients

  • 4eggs, beaten (approximately 200 ml)
  • 200 mlcold water
  • ⅓ tspsalt
  • 2 tspsaeujeot (see Note) (Korean salted shrimp) or 2 tsp fish sauce
  • 1 tbspmirin (see Note)
  • 1green onion (shallot), finely sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place eggs and water in a duk baggi (Korean claypot, about 13 cm in diameter) or a deep ceramic bowl and mix thoroughly with a whisk to combine. Mix in all the other ingredients into the egg mixture.

Place a sheet of paper towel into a large saucepan, then place the claypot or bowl into the saucepan (the paper towel gives the clay pot a soft surface). Fill the saucepan carefully with water so that the water level reaches about halfway up the clay pot. Place a lid on the saucepan and bring to a boil.

Reduce the heat to medium or medium-low and simmer gently so that the egg in the claypot cooks slowly. Simmer for 15 minutes, or until the egg sets. Remove from the heat, carefully remove the duk baggi from the saucepan and serve.

 

Note

• Salted shrimp and duk baggi are available from Korean food stores. Mirin is available from Korean and Japanese food stores and selected delicatessens.

 

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.

 

朝鮮的韓國蒸雞蛋

 

 

 

 

 

隱藏網格
圖像 1 / 視頻 音頻 1 /
烹飪韓國蒸雞蛋需要良好的注意力和耐心,以確保它不是過頭或燒毀。光蓬鬆奶油或絲質豆腐質地你追求的。

 

供應
4
準備
5 分鐘
烹飪
15 分鐘
技能等級


希瑟鄭某
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:4.8 (4票)

主料

 

4雞蛋,毆打(約200毫升)
200毫升冷水
⅓茶匙鹽
2茶匙 saeujeot(見注)(韓咸蝦)或2茶匙魚露
1湯匙料酒(見注)
1蔥(蔥),切碎
庫克的注意事項
爐溫是常規; 如果用風扇強制(對流),降低20℃的溫度。|我們用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙等於20毫升; 1杯等於250毫升。|所有的藥材都是新鮮的(除非指定)和杯子輕輕包裝。|所有蔬菜都是中等大小,去皮,除非指定。|所有雞蛋55-60克,除非指定。

 

說明

 

下面的配方已經過測試,由SBS食品編輯,可從播客略有不同。

 

放置的雞蛋和水在鴨baggi(韓語煲仔飯,直徑約13厘米)或深陶瓷碗和用打蛋器結合徹底攪拌。混在其他所有材料放入蛋液。

 

將紙巾的片成一個大鍋裡,然後把煲仔飯或碗中放入鍋中(紙巾給陶壺柔軟的表面)。仔細裝滿水的鍋裡,使水位達到約半山腰的土鍋。將蓋子上的鍋裡,並煮滾。

 

減少熱量,以中等或中低火燉因此,在煲仔飯廚師雞蛋緩慢。燜15分鐘,或直到卵集。從火上移開,小心地從鍋裡取出鴨baggi和服務。

 

 

 

注意

 

•鹽漬蝦和鴨baggi可從韓國料理店。料酒是從韓國和日本料理店和熟食店選擇。

 

 

 

攝影:阿倫·本森。造型由Michelle Noerianto。由尼克·班伯里準備食物。

 

 

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