• Combine eggs and water or broth, and mix thoroughly.
• Season with salt, salted fish (optional), and sugar (optional). Mix thoroughly.

Using Ttukbaegi

• Pour egg mixture into ttukbaegi.
• In high heat, keep mixing the eggs as you cook, scraping the bottom so it doesn’t burn.
• After 4 minutes, you will see clumps form. Keep stirring until you feel a bit of resistance as you mix.
• Stop and cover ttukbaegi with a bowl or lid. Turn your heat to low for 1-2 minutes.
• Completely turn off the heat and let sit for 2-3 minutes without opening.
• Remove the bowl, be careful as the bowl is extremely hot.
• Garnish with scallions, sesame seeds, and a dash of sesame oil.
• Serve immediately! It’s going to be hot and fluffy, be careful but also enjoy!

Using Bowl and Steamer

• Pour your egg mixture into a heat-proof bowl.
• Remove the bubbles on the surface so it becomes smooth. Cover with a plastic wrap.
• You can use a steamer, but if you don’t have one, in a deep pot, let about 3 inches of water come to a boil.
• Once water is boiling, put the bowl of egg in the middle, then cover to steam.
• Keep it covered for 10 minutes in low heat. Do not keep opening and closing it!
• Garnish with scallions, sesame seeds, and a splash of sesame oil.
• Serve immediately! Enjoy!