Gyeran-tang-beop (Egg Soup Method)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- eggs
- salted-fish brine (jeotguk) OR soy-sauce broth (jiryeong-guk)
- sesame oil
- vinegar
Instructions
- Season salted-fish brine or soy broth to taste, add oil, and bring to a hard boil.
- Break in the eggs, pouring off the top of the white; boil hard so both sides set.
- When set but the yolk not yet fully cooked, gently scoop each egg out into a shallow dish.
- Add vinegar for the fish-brine version; leave the soy-broth version plain.