Korean · Lunch
Steamed Egg With Crab
Korean steamed egg custard made by whisking eggs with cooled dashi broth and folding in lump crab meat and scallion, then steaming until softly set with a gentle wobble. Finished with sesame oil and white pepper, served hot in its own bowl as a savoury side alongside rice.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
247Calories
25.2gProtein
14.2gFat
2.3gCarbs
0.6gSugar
0.1gFiber
1093mgSodium
706mgChol
4.1gSat Fat
378mgPotassium
108mgCalcium
2.4mgIron
2.8mcgVitamin B12
1.8mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Crack eggs into a bowl, whisk until yolks and whites are fully combined with no streaks remaining.
2
Whisk
Pour cooled dashi, fish sauce and salt into eggs, gently whisk 30 seconds until evenly blended without air bubbles.
3
Build
Strain egg mixture through fine sieve into small heatproof bowl, fold in crab meat and half the scallion.
4
Steam
Set bowl into steamer over simmering water on medium heat, cover, steam 12–15 minutes until custard is just set with gentle center wobble.
5
Finish
Drizzle sesame oil over surface, scatter remaining scallion and white pepper on top.
6
Plate
Serve bowl immediately while steaming hot, straight from cooking vessel alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (about 210g)
- 4 oz120g lump crab meat
- 1 cup240ml dashi
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch white pepper
