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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. ( some more screencaps and conclusions drawn from them ) |
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. ( +15 more photos of how that adventure went ) 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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