1M views · 4.1K reactions | Esther’s Korean Steamed Eggs | Korean Steamed Eggs may seem simple, but Chef Esther Choi says they're the most-delicious eggs you'll EVER have!! (Remember the ratio: 1 cup eggs to 1... | By Food Network | Korean steamed eggs, also called keranjin, usually made in a earthenware pot, something like this. It's called [non-english speech] in Korean. I like to brush the sides of this pot with a little bit of sesame oil. We're going to do five eggs. Odashi is usually a kombu broth, or you can make it with anchovies. You can also use water, any kind of stock. You can use chicken stock. 1 and 1/2 cups of water to 1 cup of egg, so it's like 1 and 1/2 to 1 ratio. Bring that to a simmer. I'm going to season the egg with a little bit of this salted shrimp. It's like these little tiny baby shrimps. You can buy it at a Korean grocery store. When it's almost coming to a boil, this is when you're going to add your egg. Gorgeous. I'm going to swirl it slightly, and the idea is you want it to be cooked about 75%. When whenever the bubbles start forming, you're just going to give it a quick flip and you'll start kind of feeling it come together. And it looks like it's like 75% done. Now lower the heat slightly. You're going to grab something that can steam it, and you want it to be a dome. You steam it on low for about two minutes and it should be done. OK, Let's see. Beautiful. Souffléd keranjin, the silkiest, most fluffy egg. CAMERAMAN: This is cinema. I swear to you, this is like the most delicious egg you will ever have. Someone hand me a shot of soju. [laughter] That's just so good, so good.
1M views · 4.1K reactions | Esther’s Korean Steamed Eggs | Korean Steamed Eggs may seem simple, but Chef Esther Choi says they're the most-delicious eggs you'll EVER have!! (Remember the ratio: 1 cup eggs to 1... | By Food Network | Korean steamed eggs, also called keranjin, usually made in a earthenware pot, something like this. It's called [non-english speech] in Korean. I like to brush the sides of this pot with a little bit of sesame oil. We're going to do five eggs. Odashi is usually a kombu broth, or you can make it with anchovies. You can also use water, any kind of stock. You can use chicken stock. 1 and 1/2 cups of water to 1 cup of egg, so it's like 1 and 1/2 to 1 ratio. Bring that to a simmer. I'm going to season the egg with a little bit of this salted shrimp. It's like these l
Slade Wentworth on Instagram: "Cloud Eggs! I’ll post the recipe to my broadcast channel “Dad Briefings with Slade” (click the link on my profile page here: @thedadbriefs ) or just ask and we’ll send it to you. I love this novelty breakfast dish. The whites have a wonderful fluffy texture and you can make the yolks as runny or as jammy as you like by adjusting the bake time. Be kind and wash your behind. #cloudeggs #easyrecipes #breakfastideas #cookingforkids #kitchenhacks"
611K views · 8.9K reactions | How to Make KBBQ Korean Steamed Eggs at Home! 😳🥚🔥 | How to Make KBBQ Korean Steamed Eggs at Home! 😳🥚🔥 | By Chris Cho | Yo, this is how you make keranche. Alright, so first thing first, you're going to need a tupegi. Boom. Only to the top, even about a half an inch. This is how much egg and water we want, okay? And I'm going to pour this out. Now, I know this is exactly how much water and egg I'm going to need but it's actually going to be one third water and rest is going to be egg. Boom. You see what I mean? Now I know exactly that this is going to fill right up to here. No guessing. No stressing. I'm going to pour this right in. Boom. Gonna whip that going up. Just like that. Now we going to season that with a little bit of salt and little bit of Hindashi. And if you don't have any Hondashi just throw a little bit of fish sauce. Perfect. High heat. Gonna give it a stir on the bottom so the bottom piece doesn't stick. Alright, first few minutes in, it's just straight up egg and water. Nothing special. Give it about three to four minute and we all start stirring it. So, make sure you keep scraping the bottom so it doesn't burn because you don't want to but on the bottom, you smell that burntness, right? Now, you don't have to freely move it. It's going to get to a point where I'm going to have a hard time losing my spoon like this. This is a super simple recipe just all technique. It's almost hard to stir right now. Cuz it's like thickening and I'm here. You don't want to touch it. Now it's going to look crazy. Alright from here we're going to lower the heat. Low low heat. Get a lid. Put it right on top. We're going to wait. Alright, so low heat for a minute and I'm going to completely turn it off and we're going to let it steam. This is literally called steam eggs. So, you have to let it steam, okay? And the only garnish I need is some scallion. Got some green par and some white par. Yeah if you got her single ready to mingle you gotta you gotta use that technique. My wife was actually telling me that I used cooking to seduce her. I was like no you use uncooking cooking ribs? Moment of truth. Splash of sesame oil right on top. And some scallions. And some sesame seed is some obstacle. Alright, moment of truth. Site. Mm. Remember it was up to here and it blew up to this punch and if you actually want it even higher, just fill it up to here and let it go a little higher than that. I hope that makes sense, right? Mhm. My job is to make sure that it's just so easy for you to understand to shoot it. Mhm. Then the you know whoever's watching on the other side to understand. But if you don't understand they don't understand. If I don't understand you don't understand and you say I say we say yo. Thank you guys for watching. See you guys in the next video. Yo sale. Hi,
232K views · 4.2K reactions | How to Make KBBQ Korean Steamed Eggs at Home! 😳🥚🔥 | How to Make KBBQ Korean Steamed Eggs at Home! 😳🥚🔥 | By Chris Cho | Yo, this is how you make keranche. Alright, so first thing first, you're going to need a tupegi. Boom. Only to the top, even about a half an inch. This is how much egg and water we want, okay? And I'm going to pour this out. Now, I know this is exactly how much water and egg I'm going to need but it's actually going to be one third water and rest is going to be egg. Boom. You see what I mean? Now I know exactly that this is going to fill right up to here. No guessing. No stressing. I'm going to pour this right in. Boom. Gonna whip that going up. Just like that. Now we going to season that with a little bit of salt and little bit of Hinda
Matthew H. on Instagram: "These Gochujang Mayak (drug) eggs are my new favorite eggs!! Ingredients: - 6 large eggs - 1/2 small yellow onion - 3 garlic cloves - 2 stalks green onion - 2 tablespoons gochujang - 1/4 cup water - 8 tablespoons soy sauce - 2 tablespoons dark soy sauce - 5 tablespoons honey - 2 tablespoons Korean red pepper flakes - 1 teaspoon msg - 2 tablespoons sesame seeds #eggs #mayakeggs #easyrecipes"
Karen Law on Instagram: "Chinese steamed egg (蒸水蛋) 🥚 This is one of the dishes my family always makes at home, and my dad is a pro at making the softest, jiggliest, steamed egg that melts in your mouth 🤤 I see so many people overcomplicating it my straining the egg, covering it with cling film or foil… but my dad’s foolproof method proves that you don’t need all those extra steps! 😎 Full recipe on my blog daigasikfaan.co, search “steamed egg” #steamedegg #chineserecipes #cantonesecooking"
J. Kenji López-Alt on Instagram: "Find the full video up on my @youtube channel (link in bio). This is an idea I originally saw from my friends Alex and Aki at @ideasinfood as well as from @fresheggsdaily. It’s a great technique and makes a ton of sense once you realize that cooked-down heavy cream is essentially butter with a higher concentration of milk solids for more intense brown butter flavor."