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Modu Recipe

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

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

Ingredients needed 2 servings

Recipe

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.

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.

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eggssoy saucemirinkatsuobushi broth

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