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UnoRecipe
March 2, 2026
Steamed Eggs - The Key Is to Turn Off the Heat as Soon as It Starts to Curdle, Then Let It Steam

Steamed Eggs - The Key Is to Turn Off the Heat as Soon as It Starts to Curdle, Then Let It Steam

Profile요리왕비룡 Korean Food CookingViews: 24
Steamed Eggs
Steamed Dish
Korean Food
Eggs
Side Dish
Mild
Savory
Soft
Super Easy
Home Cooking
Solo Meal
Stone Pot
Cook time
15 min
Difficulty
1 out of 5 stars
Servings
Serves 3

Ingredients

Tap to check off
Serves 3
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Steps

  1. Snip the egg whites of 8 eggs with scissors, add 2T mirin and 4 pinches of seasoned salt, and beat finely.

  2. Finely chop the green onions, garlic chives, and leek.

  3. Add 200ml water and 1T tuna sauce to a stone pot and bring to a boil.

  4. Reduce to low heat when boiling and pour in the egg mixture.

  5. Stir continuously in one direction with a spoon to prevent the bottom and sides from burning.

  6. Once the eggs start to curdle, turn off the heat, add green onions, and close the lid.

  7. Let it steam for 2 minutes.

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