This Man's Cook Mayonnaise Bomb Egg Custard

Name: This Man's Cook Mayonnaise Bomb Egg Custard
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggs 5; water 200ml; kombu 2~3 pieces; green onion 1 handful; mayonnaise 1 spoon; salt (or seasoning salt) 5 pinches

A rich, fluffy bomb egg custard with mayonnaise for a savory depth and a soft rise over the clay pot

15 min Difficulty Very easy side dish

Main ingredients

eggskombugreen onionmayonnaise

Ingredients needed 2 servings

eggs 5
water 200ml
kombu 2~3 pieces
green onion 1 handful
mayonnaise 1 spoon

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eggs kombu green onion mayonnaise

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salt (or seasoning salt) 5 pinches

Recipe

Crack 5 eggs into a bowl and add 5 pinches of salt, mixing well.
Add 1 spoon of mayonnaise to the beaten egg mixture, stirring evenly to prevent lumps.
Add 1 handful of finely chopped green onion and mix together.
Pour 200ml of hot water into the clay pot and add 2–3 pieces of kombu. Steep for 10 minutes to make kombu broth.
Remove the kombu and pour all the prepared egg mixture into the clay pot.
Turn on medium heat and gently stir with a spoon to prevent sticking to the bottom as it cooks.
When the eggs start to clump softly, reduce the heat to the lowest possible level.
Cover with a dome-shaped lid and cook until the custard rises and puffs up.
Turn off the heat when steam begins to escape and the surface starts to bubble. Finish by sprinkling sesame oil and toasted sesame seeds to taste.

Mix eggs with salt, mayonnaise, and finely chopped green onion to make the egg mixture.
Steep water and kombu in the clay pot, remove the kombu, then pour in the egg mixture.
Cook over medium heat while stirring, then lower to low heat and cover with a lid once the eggs become soft and clumpy.

Cooking tips

Fill the clay pot with at least 80% of the egg mixture to achieve a soft, puffed-up bomb custard.
Make sure the mayonnaise is fully blended into the egg mixture to enhance richness and creaminess without forming lumps.
Green onion is optional; you can substitute with finely chopped scallion greens or regular green onion.
Avoid using too much water—excess water prevents the custard from puffing and causes overflow. Keep the water amount slightly less than the egg quantity.

Recommended for

Those who want to successfully recreate a restaurant-style puffed-up bomb egg custard at home.
Parents looking for kid-friendly side dishes or a soft breakfast alternative.
Anyone curious about the secret technique of making a rich, unique egg custard using mayonnaise.