Korean steamed egg with spring onion and sesame
A soft, wobbly savoury steamed egg with spring onion and sesame, ready in 20 minutes and good with rice or on its own.
- Time20 min
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the eggs in a bowl with the water and tamari until well mixed, then pour through a sieve into a heatproof bowl or small saucepan for a smooth finish.
- 2
Stir in the spinach and half the spring onion.
- 3
Cover the bowl with foil and set it in a pan with 2cm of simmering water, or cover the saucepan with a lid and use the lowest heat.
- 4
Steam for 12 to 15 minutes until the eggs are just set with a gentle wobble in the middle.
13 min - 5
Drizzle over the sesame oil and scatter with the sesame seeds and remaining spring onion. Eat it hot, straight from the bowl.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.