AI-generated imageKorean Home-Style Microwave Sweet Potato Egg Bread (2 Servings)
A modern Korean home-style adaptation: pre-cooked sweet potato and whipped egg whites become a fluffy flour-free microwave snack. It is not claimed to be an ancient traditional Korean bread.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Peel and mash 300 g fully cooked sweet potato with a fork. If prepared earlier, use only sweet potato that was refrigerated properly.
- 02
Separate the whites and yolks of 2 eggs. Mix both yolks into sweet potato; add the optional 10 g sugar.
- 03
Beat the 2 whites in a clean dry bowl until soft peaks form. A hand whisk may take longer.
- 04
Fold the egg whites into the sweet potato mixture in three batches, gently lifting from the bottom to preserve the foam.
- 05
Grease a wide microwave-safe dish with 5 ml oil. Fill no more than two-thirds high and cover loosely with a vented microwave-safe lid.
- 06
At 700 W, start with about 4 minutes. If undercooked, add 30-second bursts until the center of the egg-containing cake reaches at least 71°C/160°F with no liquid batter. Time varies by microwave.
- 07
Carefully remove, beware of steam, rest about 2 minutes and divide between two people. Never taste raw egg batter.
Helpful source links
Before you cook
Contains eggs. Do not taste raw batter; wash hands and utensils. Microwaves heat unevenly: use a food thermometer to confirm at least 71°C/160°F at the center and heat longer if needed. Use a microwave-safe dish and avoid hot steam. Refrigerate leftovers within 2 hours at 4°C/40°F or below, then reheat thoroughly.
Allergens: 달걀, 달걀 알레르기가 있으면 섭취하지 않음
Image & source credits
AI-generated image.
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