Egg Souffle for a Rainy Day
A nice hot spoonful of fluffy egg soufflé (계란찜) warms me up just right for a cold rainy day! Paired with a bowl of soy bean stew (된장찌개) makes it even better!
- 6 eggs
- 1/3 cup water
- salt to taste
- sugar (roughly same amount as salt)
- green onions for garnish
- small stone bowl (sold at Korean markets or also saw on amazon)
- combine eggs, water, salt and sugar and whisk well (I like to get a little frothy)
- place stone bowl on stove and pour mixture in - should fill up about 3/4 of the bowl
** NOTE: the bowl I used was a little big, so egg mixture was enough to only fill half **
- turn on to medium heat
- after a few minutes, with a spoon start stirring your mixture as it curdles
- continue to stir and when it gets close to resembling very loose scrambled eggs cover with another bowl /pot <— be sure it’s not a tight fitting lid as you need to have enough space for egg to rise
- turn heat to low and let it sit for about 4 to 6 minutes
- you will know when it’s done when you start hearing it sizzle as it’s steaming inside and you will smell a slightly burnt scent.
- uncover and egg should have risen nice and high! Depending on your bowl size it will rise above or just below the rim. Serve and enjoy immediately with a hot bowl of rice and other sides!
- feel free to add carrots, green onions, etc.. to your egg mixture
- can use soy sauce instead of salt to flavor
- I dip the back of my spoon into the mixture and taste to check flavor. If you aren’t thrilled about tasting raw eggs, I’d say I use approximately 1/4 teaspoon salt and sugar for six eggs.
- the souffle is not really meant to be your main part of your meal, but more of a side complementing dish... so feel free to under season to balance out other items.