Volcano Steamed Egg
The secret to creating the puffy, volcano-style Korean steamed egg in a clay pot.
Servings Ingredient Calculator
Default: Serves 2 (Adjusts quantities automatically)
🥬 Main Ingredients
- Eggs6 large eggs
- Water or Anchovy broth100ml
🥣 Sauce & Seasoning
- Salted shrimp liquid1 tbsp
- Sugar0.5 tsp
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Whisk 6 large eggs in a clay pot and beat them thoroughly until completely smooth.
Add 100ml of water or anchovy broth, 1 tbsp of salted shrimp liquid, and 0.5 tsp of sugar to the eggs, stirring well.
Place the clay pot on high heat. Stir constantly, scraping the bottom and sides of the pot to prevent sticking until about 80% cooked.
When the egg starts to clump and rise, reduce the heat to low. Cover the pot tightly with a dome-shaped bowl to trap steam.
Steam over low heat for 2 minutes. Once you hear a sizzling sound and see steam escape from the edge, turn off the heat and let it rest.
🌟 Pro Chef Tips
- • Turn off the heat when you hear a sizzling sound and smell a hint of toasted egg.
- • Adding 1/2 tsp of sesame oil to the beaten eggs helps reduce any raw smell and enhances richness.
⚠️ Avoid Common Pitfalls
- ❌ Adding too much water or not stirring during the initial cooking prevents the rising effect.
- ❌ Failing to stir continuously at the start will cause the eggs to stick to the bottom and burn before rising.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I make this without a clay pot?
A. You can use a thick pot, but a clay pot provides the best heat retention for rising.
Q. Can I use salt instead of salted shrimp?
A. Yes, but salted shrimp liquid adds a deeper umami flavor. Use 1/2 tsp of salt if substituting.
