I first tried this dish as an appetizer at a Korean BBQ restaurant and asked the waiter what was in it. When he told me how simple it was I knew I had to go home and purchase the perfect pot for it. I ended up purchasing a set of four and good thing I did since I make this multiple days a week. Creamy and fluffy, it’s like a souffle and an omelette had a baby in the best way possible.
- 3 Eggs
- 1/2 cup chicken stock (either homemade or I use Kettle and Fire)
- 1 tsp of olive oil
- Salt and pepper to taste
- *Optional additions: sliced green onions (scallions) or minced chives, bacon bits, crumbled cooked sausage, cheese, mushrooms…honestly, anything omelette friendly will do. Try it simple (my favorite way to go) and then experiment and get as dirty as you’d like.
- Heat a heavy bottomed small pot with a lid over medium high heat
- Add the chicken stock to the pot and allow to boil. While it’s boiling, whisk your eggs thoroughly with salt, pepper, and optional tsp of mirin.
- Reduce boiling stock to a simmer and set the burner to medium low. Whisk your eggs into the stock and cover for 3 minutes. Whisk curds and cover for 3-5 minutes until eggs are cooked and fluffy. If adding toppings – add an ounce at a time every 3 minutes.
- Careful, it’s really hot! Enjoy straight from the pot with a spoon.