A small Korean pot of fluffy eggs cooked gently with broth and scallion, finished with toasted sesame oil.
2 eggsChicken eggs
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10 gGreen onion
0.25 cupChicken Broth
0.5 tspFish Sauce
0.5 tspSesame Oil
Whisk the eggs, cold broth, fish sauce and most of the scallion in a heavy-bottomed saucepan of about 400 ml capacity. Reserve a few scallion slices for serving.
Cook over low heat, stirring and scraping the bottom continuously for 3-4 minutes, until soft curds start to form. Keep the heat gentle so the base does not brown.
Cover with a heat-safe lid, leaving room for the eggs to puff. Cook on the lowest heat for 4-6 minutes, until fluffy and set with no liquid egg and a center temperature of 71°C.
Remove from the heat, uncover carefully and drizzle with sesame oil. Scatter the reserved scallion over the top and serve the whole pot immediately as one egg portion.