This past weekend we had some guests over for sundubu kimchi jjigae, and as a result I am now the proud owner of 4 new earthenware bowls w/lids (might I add, ha ha). My brain has been going wild with thoughts of dishes (and blog posts) to make with my new favorite kitchen toy.
Each morning my 15 month old and I enjoy our breakfast over kids songs on youtube. Usually, our breakfast is something like yogurt or french toast or, my personal favorite, eggs. I decided to make some eggs using my new earthenware pots like they do in the Korean restaurants. After doing a little research, I discovered the base was simply chicken stock with scrambled eggs mixed in with some green onions and cooked until fluffy. Some added chilies or other vegetables, while some added some bits of meat to the egg. Having an ever growing and ever moving toddler, I like to keep things simple.
When Little Buggy was first eating solids my friend Mei told me about a dish she loved as a child back in China. This dish is very similar and the boy loved this as much as he loved the Chinese version of steamed egg. Click here for my recipe for the Chinese steamed egg custard.
What you will need:
1-2 green onion, chopped
1 1/2 c chicken broth, low sodium
1 T toasted sesame oil
What you will do:
- Over high heat place your earthenware pot on the stove to heat up
- Chop green onions and set aside
- Heat chicken stock on high heat until it boils
- Crack, and scramble eggs. Add in some of the green onions. Whisk well
- Pour scrambled egg mixture into the hot chicken stock and mix well. Turn the heat down to a medium/low, put the lid on and let cook for 3-5 minutes or until eggs or fluffy and cooked through.
- Garnish with the remaining green onions and drizzle with some toasted sesame oil.
This is great as a side dish or as a simple and delicious breakfast. I transferred some to another dish and let cool completely before serving to my son.
Cheers and happy eating!