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United States, Americas · Sous Vide-Style Spinach and Cheese Egg Bites

Kimchi Cheddar Egg Bites with Gochujang-Honey Drizzle

Silky egg bites studded with sesame-sautéed kimchi and sharp cheddar, finished with a sweet-spicy gochujang and honey drizzle: Korean flavours in an American breakfast favourite.

ServingsServes 2
Total cooking time42 min
DifficultyEasy
About servingsCook eggs until the centre reaches 71°C and no liquid egg remains. Do not give the honey sauce to babies under 1 year old.

Method

  1. Preheat the oven to 150°C with a rack in the middle. Put a deep baking dish on the lowest rack and fill it halfway with boiling water to create steam. Grease 4 cups of a muffin tin well with the oil, rims included.

    Add in this stepVegetable oil, for greasing 2 tsp

    oven

  2. Squeeze the kimchi firmly to remove its juice, then chop it finely. Heat the sesame oil in a 20 cm frying pan over medium heat, add the kimchi and cook for , until the liquid has evaporated and the edges start to caramelise; let it cool. Cooking off the moisture keeps the egg bites from turning soggy.

    Add in this stepWell-fermented napa cabbage kimchi 80 gToasted sesame oil 1 tsp

    medium heat

  3. Blend the eggs, cottage cheese and grated cheddar (keep a little back for the tops) for , until completely smooth. No salt is needed because kimchi is salty. Let the mixture sit for 2 minutes so the foam settles.

    Add in this stepLarge eggs 4Cottage cheese (full-fat) 60 gSharp cheddar, grated 38 g

  4. Thinly slice the scallions, keeping a few green rings for garnish. Divide the kimchi and scallions among the greased cups, pour in the egg mixture until three-quarters full and sprinkle with the remaining cheddar. Pour 1 cm of water into any empty cups.

    Add in this stepScallions 1Sharp cheddar, grated 13 g

  5. Cover the tin loosely with foil and bake in the oven on the middle rack, above the steam dish, for . They are done when the centres wobble slightly as one piece when you nudge the tin, a knife comes out clean and a thermometer reads 71°C.

    oven

  6. Remove the foil and let them rest in the tin for . Meanwhile, stir the gochujang, honey and rice vinegar into a smooth sauce. Lift out the egg bites with a spatula, zigzag the sauce over them and scatter with sesame seeds and the reserved scallion.

    Add in this stepGochujang (Korean chili paste) 1½ tspHoney 1½ tspRice vinegar ¾ tspToasted sesame seeds 1 tsp

Cook's tip

Sour, well-aged kimchi gives the deepest flavour once cooked; if yours is young, add a tiny pinch of sugar while frying it. If the sauce is too thick, loosen it with a few drops of water. Leftovers keep 4 days in the fridge; reheat for 30–45 seconds in the microwave and add the sauce just before eating.

Cooking it at camp

Steam instead of baking: set greased heatproof cups on a rack in a pot with 2 cm of simmering water, cover with a lid wrapped in a tea towel and cook on low heat for 12–15 minutes. Fry the kimchi at home and carry the egg mixture in a sealed bottle in the cooler below 5°C.