Servings: 2 servings
Calories: 130kcal
Ingredients
- 3 large eggs
- 3/4 cup anchovy-kelp broth (or water)
- 1 teaspoon salted shrimp (saeujeot) minced, or 1/4 teaspoon salt
- 1 scallion thinly sliced
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
Instructions
- Whisk the eggs in a bowl until smooth, then whisk in the broth and minced salted shrimp.
- Pour the broth (about 1/2 cup) into a small earthenware pot (ttukbaegi) or small saucepan and bring it to a boil over medium heat. Reserve the remaining 1/4 cup.
- Pour the egg mixture into the boiling broth and stir constantly with a spoon, scraping the bottom, for about 1 minute until it turns thick and curdy.
- Scatter most of the scallion on top, reduce the heat to low, and cover with an upside-down bowl or lid that leaves room above the pot.
- Cook for 4 to 6 minutes, until the egg has puffed up above the rim and is set in the center. Drizzle with sesame oil and sprinkle with the remaining scallion and sesame seeds. Serve right away, while it is still puffed.
Notes
Constant stirring in the first minute is what makes the egg rise so dramatically, so do not skip it. If you do not have a ttukbaegi, use the smallest heavy saucepan you own; a wide pan spreads the egg too thin to puff.
Chef's Tip: Keep a spoon of reserved broth handy. If the bottom starts to smell toasty before the top sets, drizzle it around the edge and turn the heat down.
Keto Swap: This dish is naturally keto. Check that store-bought anchovy broth packets contain no added sugar or starch.
Success Tip: For a milder version for children, swap the salted shrimp for a pinch of salt and add a spoonful of grated Parmesan.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 130kcal | Protein: 11g | Fat: 9g | Fiber: 0.3g
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