Attempt at replicating Hyori's egg rice - attempt 1: fail!

[cerealjoe]

Gather around little children and let me tell you a story. This is a story of what I do when there is a summer storm outside and my curiosity gets the better of me. As it happens these days I'm catching up on old episodes of Family Outing, also known as "Gali's main source of very useful knowledge about Korea". In episode 60 and 61, Lee Hyori, also known as "Gali's Korean major girlcrush who can beat anyone's arse", said she wanted to make "egg rice" for dinner. If Hyori wants egg rice, she gets egg rice... and makes Gali want some too. The problem is that in the episode the egg rice making was just shown in tiny bits as summarized in the screencaps below:

Right. So take the egg out by making a hole and then put rice in. It also helps if you have multiple people helping out. It's not a good idea to wash the rice right before because then it's sticky. In the end the shells should still remain together. Jaesuk is wearing something very interesting. Oh wait, that's not related to egg rice. And the rice is supposed to taste like eggs.

So what are some things to consider: - does one wash the inside of the egg shells before putting the rice in? - how do you cook the egg/rice mixture? - how much rice does one put inside the egg? With these questions and many more, I set out on an adventure to replicate Hyori's egg rice. Next thing you know I'll try to imitate her doing U Go Girl or totally pwning Jaesuk and Kim Jong Kook at ice fishing. Google was absolutely not helpful on this one, I bet this has a very specific name and just looking up "rice cooked inside eggshells" is not the right thing to do. Off to see the egg rice wizard we go! Those two eggs absolutely vonlunteered to be cobayes, I asked them beforehand. The rice was the cheap stuff that I use for everyday things... I could have gone to the shop to buy proper rice but there was a summer storm going on outside. I'm not a wimp when it comes to eggs. I like my yolk runny and I love meringues but usually those do not involve the exterior of egg shells. I decided that for this recipe they needed to be washed, I did not scrub them with anything, I did not put in any vinegar but I suppose one could try also that. Knife to make the holes, bowl to get the egg out. At this point I was rather confident of my skills, I do not have pure Ukrainian blood in me for nothing! We make pysanky a way of life at Easter! Getting egg out of the eggshell should not be hard! Also, for those wondering why I'm always working on the stove top the answer is simple, I live in a teeny tiny flat and the kitchen it teeny tiny also. There is a small surface where one could cut stuff but it's taken up by very useful stuff like my oil collection, my pepper collection (because everyone needs to have fifteen kinds of pepper) and my tea brewer thing. The stove top is also right across from the window so that's the part that gets the most light. First lesson: do not rotate the knife once it is inside the egg shell, it will send cracks all over the place! Also, it's probably great to have a helper with a lot of patience at this point because making a hole large enough without rotating the knife or without proper drilling tools is hard. Dad, I miss your full sets of tools! I also miss being able to ask you to do random stuff like drilling holes in eggs. Second lesson: autofocus on the E-P1 in dark conditions sucks. Obviously if you're courageous you might attempt the technique of making a small hole on the other side of the egg and blowing the contents out. I opted for the method of using a toothpick to make scrambled eggs inside the eggshells and then shaking violently to get everything out. I also washed the inside of the eggshells... in retrospective maybe one shouldn't because that's where the egg taste might come from. Stuff unwashed rice inside the shells. I stuffed them completely... which was stupid because rice expands a lot, I still don't understand how I could have overlooked that tiny bit. The rice stayed nicely inside the eggs. Well, most of the rice. The air got out nicely too and the eggs sank after a few seconds. Rice on the verge of falling out but deciding to stay in at the last second. And off to boil everything up! Lesson three: perhaps it's a bad idea to go for a "good boil", maybe just simmering quietly is better and easier on the egg shells. Five minutes in and the cracks made by the knife expand. This is why I shouldn't have put in so much rice. Interlude: I did not only get kimchi and laver stuffed chocolate at Incheon, I also got Winter Sonata themed chocolate. Park YongHa, this one is for you. Stuffing my face with chocolate and washing the dishes made time go by and after fifteen minutes the egg shells were completely cracked but the rice held somewhat of a shape. Getting the water out while trying not to disturb the rice. Is there a way to save this? Why doesn't it look like the lovely eggs seen in the screencaps? Can tiny plates save this? Not really. Does the rice taste of eggs? Not at all. It just tastes like plain rice! Can this look totally decadent in tiny teacups? Somewhat. I suppose it could be served alongside a meal with a completely weird name such as "riz se rendant enfin compte des souffrances intérieures des œufs". That's all nice but I wanted rice that tastes like eggs for dinner! I already had cooked rice and eggs that needed to be used. Add some onions and garlic, salt and orange pepper and there's dinner! Conclusions of this tiny culinary exploration: - Hyori should publish a cook book. I'd totally buy it. All her fanboys and fangirls would too. - This needs to be attempted again but with such small changes as: --- not washing the inside of the eggshells --- stuffing the eggshells with less rice --- not sending cracks though the eggshells, no matter how small, while making the holes --- not boiling up too fast but keeping the water always at a simmer - perhaps trying to steam the eggshells/rice could also work. Does anyone have a grandma who knows how to make egg rice? Does anyone know the right way to do this? As a scientist I will not give up till I finally get my rice that tastes like eggs and comes out all pretty... so any help to reach my goal would be more than welcome.

Comments

[jajikimbap.livejournal.com]

My umma says she's never heard of it before...I'm guessing it's a modern invention? Either that or it's a pretty uncommon 'food' in Korea. I think I might try this too, it's making my mouth salivate right now x_x

[cerealjoe.livejournal.com]

Yoon Jong-shin mentioned that it was something that kids love so maybe it's a local tradition in some tiny place... or they just invented it for the show (which wouldn't surprise me a bit seeing the other stuff those guys cooked). Still, I think it's an idea worth persuing because in the end it took me less than half an hour to get everything done and it could be a good way of serving rice.

[kamaliitaru.livejournal.com]

I have no experience with this, but I did used to blow out eggs for Easter when I was in school. My neighbor was a great painter, and if we gave her egg shells, she would paint scenes on them for us. My brother still has a goose egg she painted for him, it's beautiful.

Anyway, the easiest way we found to make the egg shells not crack and last is to use a knitting needle to poke a hole in the shell. It also worked the best with the freshest eggs I could find.

If I were trying, I would par cook the rice - cook it about 1/2 done, then mix with some of the egg, and fill the shells about 1/2 full and cook the rest of the way.

Good Luck!

[cerealjoe.livejournal.com]

I also thought about precooking the rice but somehow it feels like it would too much unnecessary work... and go further away from the "original" idea. Also with precooked rice the holes in the eggshells would have to be bigger. Already they're much bigger than the ones we make for Easter eggs and therefore a tad more time. The other possibility would be to use uncooked rice mixed with raw egg but as it was already hard to put in washed rice, I think this would make it even harder.

Ah well, there is still a lot of room for experimenting, we'll see what comes out of all this at the end!

[kamaliitaru.livejournal.com]

I thought about adding just egg to uncooked rice, but thought it would be pretty nasty, since the amount of time to cook rice would really overcook the eggs. That's why I suggested par cooking the rice.

[cerealjoe.livejournal.com]

I'm totally clueless about what would happen if the eggs cooked too long. I guess I've always preferred undercooked but 20 minutes in boiling water with no actually shell protecting them must do something, they probably would lose all taste.

[birdiebirdie.livejournal.com]

I agree, this looks awesome. I'm going to try it and fill the egg a little less than half full. I bet a drop of two of soy sauce in the egg before rice goes in would be good...if it stays in the egg during cooking.

I've blown out many many eggs...I actually did it for an art project in college to replicate this experiment

http://www.youtube.com/watch?v=z5TMU6HGGU0&feature=related

about exponential growth and chain reactions.

I can say that I haven't blown out an egg since then after doing 100 for a one time demonstration! IT's tedious work. but for two or three, it would be fun.

Could you tell if it w sushi rice or basmati...jasmine?

[cerealjoe.livejournal.com]

Oh yes, that sounds like a hell a lot of eggs to blow empty! But hey, that's a cool experiment!

The rice I tried can be likened to porridge rice which I prefer for onigiri over sushi rice, it blows up much more than basmati... so maybe that's also another thing to try.

[rancidchic.livejournal.com]

Hey!
I got your post card in the mail today! Thank you so much! I love to collect postcards and now I can say I have one from Seoul! I hope you're still enjoying your trip! Keep taking pictures.. oh how I love browsing your photos!

Lauren

[cerealjoe.livejournal.com]

Yay!

[tight.livejournal.com]

So different & now I'm really curious.. I want to try this! Thanks for the tutorial :]

[cerealjoe.livejournal.com]

Ah! Lots of people need to try it and in the end one of us will succeed in something comparable to what they had! I'll give it another shot this afternoon.

[(Anonymous)]

Has there been an update to this?! I really want to know the recipe!

update?!

[stupodity (from livejournal.com)]

I was searching for the recipe after watching the show as well! Did you try again? Please update us!

Re: update?!

[cerealjoe.livejournal.com]

Alas, no, I haven't tried making this again. Maybe one day I'll give it another go but I still don't know how to get the rice to taste like egg and be easy to insert into the eggshells. My inner researcher will come up with a good enough solution at one point and I'll definitely write up an update!

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