This Man's Cook's Grill-Style Egg Custard
A foolproof, puffed-up bomb egg custard with the golden ratio of eggs to water matched to the size of your clay pot, enhanced with crushed korean dried anchovy for deep umami flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use a small clay pot—larger ones won’t puff up properly into the signature bomb shape.
- Stir constantly by scraping the bottom and sides with a spoon to prevent the eggs from sticking and burning, ensuring a smooth texture.
- Keep the heat as low as possible during steaming to avoid scorching the bottom while ensuring the center cooks evenly and stays moist.
Recommended for
- Those who want to successfully make a puffy, soft bomb egg custard at home like in a grill restaurant.
- People who want to use dried anchovy to add rich umami flavor without fishy odor.
- Anyone looking for a simple yet visually impressive egg side dish.
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