Jung Ho-young's Myeongran Bomb Egg Custard
A soft, puffed-up bomb egg custard with the subtle aroma of scallion oil and the savory richness of low-salt white myeongran, served in a clay pot
Ingredients needed 2 servings
Recipe
Cooking tips
- Use unsalted white myeongran to avoid making the custard overly salty and to preserve its refined umami depth.
- Stir constantly along the bottom and sides as the egg mixture starts to coagulate to prevent burning and ensure a smooth, tender texture.
- To allow proper puffing, always use a convex, concave-shaped bowl as a lid to provide vertical space for expansion.
Recommended for
- Those who want to successfully recreate the restaurant-style, voluminous, visually impressive bomb egg custard at home.
- Home cooks looking to elevate a basic egg custard with myeongran’s luxurious aroma and satisfying pop-in-the-mouth texture.
- People wanting to quickly prepare a hearty, warm, and creamy clay pot egg dish as a comforting side for rice.
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