Jung Ho-young's Egg-in-Egg Steamed Egg

Name: Jung Ho-young's Egg-in-Egg Steamed Egg
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggs 2; soy sauce 1/2 teaspoon; mirin 1/2 teaspoon; katsuobushi broth (equal parts to egg mixture); salt a pinch

A Japanese-style steamed egg with a pudding-like texture, using real eggshells as vessels and seasoned with katsuobushi broth and soy sauce.

Recommended for

Those looking to elevate ordinary side dishes with visual appeal perfect for guests or parties
Fans of Japanese cuisine who enjoy its signature smooth, savory, and deeply umami-rich flavors
Parents wanting to spark children’s curiosity and appetite with a fun, unusual egg-based recipe

20 min Difficulty Normal side dish

Main ingredients

eggssoy saucemirinkatsuobushi broth

Ingredients needed 2 servings

eggs 2
soy sauce 1/2 teaspoon
mirin 1/2 teaspoon
katsuobushi broth (equal parts to egg mixture)

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Recipe

Gently tap the top of fresh eggs with the tip of a knife or an egg cutter to create small holes, then carefully pour out the yolk and white into a bowl.
Rinse the hollowed eggshells briefly under running water, inside and out, then dry them thoroughly.
Add soy sauce, mirin, katsuobushi broth, and a pinch of salt to the reserved egg mixture, stirring gently to avoid forming lumps.
Strain the egg mixture through a fine sieve once to remove any stringy bits and foam for a smooth consistency.
Fill the eggshells only about two-thirds full, leaving room for expansion during steaming.
Place each shell on a small glass or small dish to stabilize it and prevent tipping in the steamer.
Steam over gently rising steam, cover the pot, and reduce heat to low.
Steam over low heat for 3–4 minutes until a toothpick inserted comes out clean and the filling feels firm and bouncy.

Carefully poke a hole at the top of the egg, remove the contents, and rinse the shell before setting it aside.
Mix soy sauce, mirin, katsuobushi broth, and salt into the egg mixture, strain it, then fill the eggshells about two-thirds full.
Stabilize each shell in a small glass and steam over low heat until smooth and moist, without bubbles.

Cooking tips

If you don’t have an egg cutter, use the tip of a knife to lightly tap around the edge in a circular motion to cleanly separate the shell.
Avoid high heat—steaming over strong fire will cause holes in the egg and ruin the delicate texture; always use low heat for a soft, custard-like result.
Any leftover egg mixture can be steamed in regular ceramic bowls or small teacups alongside the eggshells.

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