Make restaurant-style "volcano" steamed eggs at home. You know the fluffy, dome-shaped gyeran-jjim that puffs up over the rim at Korean BBQ restaurants? This stainless steel ttukbaegi (Korean cooking pot) and its domed cover are designed to make exactly that.

Why it works

• Dome cover traps heat and steam, so the eggs rise tall and stay moist instead of spreading flat and drying out like they do in an open pot.
• 3-ply stainless steel (STS304 / aluminum / STS430): heats quickly and evenly, so the eggs cook right through.
• Works on any cooktop: induction, gas, highlight (electric) and hot plates. Dishwasher safe.
• Hygienic and easy to clean: smooth stainless steel won't stain or hold smells. Tested for lead, cadmium, chromium and nickel by KTR (Korea Testing & Research Institute).
• Covers fit both pots, and the pot works as an everyday ttukbaegi for stews and soups.

Volcano egg recipe (12 cm / 14 cm)

• Eggs: 4–6 small (about 300 ml) / 6–8 small (about 400 ml)
• Baking powder: ½ tsp / 1 tsp · Salt: ½ tsp / 1 tsp · Sesame oil: ½ tbsp / 1 tbsp
• Finely chopped carrot and green onion: 1 tbsp each / 2 tbsp each

1. Blend the eggs with the salt, cooking wine and sesame oil until smooth, then skim off the foam.
2. Boil a little water in the pot first, which stops the egg sticking.
3. Pour in the egg mixture and stir over medium heat.
4. When it starts to set, add the carrot and green onion and keep stirring.
5. When it's about 80% cooked, turn the heat to low, smooth the top and put on the dome cover.
6. It's done when a little steam escapes from under the cover.

Specifications

• 12 cm: pot 12 × 6.5 cm, 500 ml · dome cover 12 × 5 cm
• 14 cm: pot 14 × 7.5 cm, 800 ml · dome cover 14 × 5.7 cm
• Materials: pot 3-ply stainless steel (STS304 + aluminum + STS430), 3 mm thick; cover STS304 stainless steel; Bakelite knob; matte finish
• Made in Vietnam (Cookever's own factory)

Before first use: wipe all over with a paper towel and cooking oil to remove polishing residue, wash with baking soda, boil vinegar water in it once, then wash with mild dish soap.

Care: center the pot on the burner and keep flames under the base. Don't heat it empty. Watch for sudden boil-overs in tall, narrow pots. Avoid steel wool. Rainbow marks are harmless minerals from food; boil some vinegar water and wash to remove them.

About Cookever: the in-house brand of Dongnam Korea, which has made stainless cookware for German, French and Finnish brands since 1994.

한품