Korean Steamed Eggs

Ingredients

• 2 tsp toasted sesame oil (divided; some for prepping the pot and some for drizzling)
• 2 eggs
• 0.5 cup water (can substitute with chicken stock)
• soy sauce (for drizzling)
• sesame seeds (for garnish)
• 0.5 green onion (chopped, for garnish)

Steps

1. 1

   Prep the pot by coating the bottom and sides with a layer of toasted sesame oil.

2. 2

   Add the 2 eggs and 1/2 cup of water (or chicken stock) to the pot.

3. 3

   Whisk the egg and water mixture thoroughly until well combined.

4. 4

   Cover the pot with a lid and cook on medium-low heat for about 12 minutes.

5. 5

   Cook until steam begins to escape from the lid and liquid starts to drip down the sides of the pot.

6. 6

   Remove the lid carefully.

7. 7

   Drizzle with soy sauce and the remaining toasted sesame oil.

8. 8

   Garnish with the chopped green onions and sesame seeds before serving.

Notes

Using chicken stock instead of water will add more savory depth to the dish. This recipe is specifically designed for weight loss by increasing volume through hydration.

Nutrition per serving

• breakfast
• side dish
• Korean
• healthy
• weight loss
• steamed
• high protein
• low carb