Volcano egg (Poktan gyeran jjim)

This is a more rustic and fun version of a Korean steamed egg that yields a fluffy soufflé-like egg, typically cooked in a traditional earthenware dish called ttukbaegi. The loose egg mixture is stirred lovingly until you can feel the weight of the whisked eggs gently lapping around the spoon, which tells you the eggs are ready to rise and set. Soon, gently curdled cream-like eggs start to bubble and steam, then erupt to reveal their beautifully ragged tenderness. And all in just 10 minutes.

Credit: Toby Scott

• serves

  1-2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 eggs, about 150g (5oz)
• 1 tsp mirin
• 1 tsp toasted sesame oil
• ½ tsp golden granulated sugar
• ½ tsp baking powder
• ½ tsp sea salt flakes
• 150 ml (5fl oz/scant 2/3 cup) water
• 1 tsp yondu (seasoning sauce)

To serve

• 1 spring onion (scallion), green parts only, thinly sliced
• ¼ tsp toasted white sesame seeds
• ¼ tsp gochugaru (Korean red pepper flakes), optional

Instructions

1. Crack the eggs into a mixing bowl and whisk energetically until very smooth. Add the mirin, sesame oil, sugar, baking powder and salt. Whisk to combine, ensuring the sugar and salt have completely dissolved.
   
2. Put the water and yondu into a ttukbaegi, if you have one; a small clay pot with a lid will also work okay. Bring the water to a rapid boil.
   
3. Reduce the heat to medium so the water stays at a high simmer. Pour the egg mixture into the water. You want the water and egg mixture to come up to fill around 80 per cent of the pot height, leaving a little space on top for it to rise. Start stirring in one direction, scraping the bottom of the pot to ensure it doesn’t burn at the bottom. Notice after about 2 minutes that the mixture starts to feel more weighty and looks almost curdled. At this point, lower the heat immediately and scatter the top with the spring onion, sesame seeds and gochugaru, if using. Cover the pot with another upturned pan or a heatproof bowl to create a lid that leaves room for the eggs to rise as they steam; I use a 6cm (2½in) deep bowl.
   
4. Cook for 2 minutes over a low heat, then turn off the heat and let it sit for another 30 seconds to steam in the residual heat.
   
5. Carefully lift the lid off and place the pan onto a heatproof surface so you can serve immediately while warm. Spoon out soft mounds and serve with rice.

This is an edited extract from Pocha by Su Scott published by Quadrille. Photography © Toby Scott.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.