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cerealjoeGather 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. |
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