AI-generated imageMicrowave Steamed Egg with Pollock Roe (3 Servings)
Korean steamed egg made with salted pollock roe in a microwave; no extra salt is necessary.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Finely mince scallion and carrot.
- 02
Open the roe sac, scrape out roe and check the product ingredient label.
- 03
Whisk eggs with 180 mL water in a large microwave-safe bowl.
- 04
Add roe and vegetables; cover loosely so steam can escape.
- 05
At about 700 W, heat 4 minutes, carefully stir, then cook in 30-second increments until the center sets; ovens vary.
- 06
Verify center reaches at least 71°C (160°F); avoid hot steam and serve.
Helpful source links
Before you cook
Cook egg dish to 71°C (160°F). Refrigerate roe until use and vent the microwave lid. Check egg, fish, and potential soy/wheat allergens. Chill within 2 hours; reheat leftovers to 74°C (165°F).
Allergens: EGG, FISH (pollock roe), SOY/WHEAT (check seasoned roe)
Image & source credits
AI-generated image.
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