Rice cooked in eggshells (Gyeran-kkeopjilbap: 계란껍질밥)
Today I'm going to show you a fun way to cook rice: in a hollowed-out eggshell! It's called gyeran-kkeopjilbap in Korean. My grandmother used to cook rice in a cauldron over a fire. While the rice was simmering my grandmother would grill fish over the embers or just tuck a potato or sweet potato...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
- 1/3 cup short grain rice, soaked in cold water at least 30 minutes, drained
- 3 hollowed-out eggshells
Instructions
- 1
Make a hole on the center of the pointed end of an egg by tapping it with a metal chopstick, then carefully breaking and removing the shell around the hole with your fingers. Keep removing the shell a little by little until the hole is about ½ inch wide.
- 2
Insert the chopstick and pour out the egg insides into a pan. I put the egg into my earthenware pot to make steamed eggs later. Repeat it with the other 2 eggs and empty all the insides. Put the shells into a small baking dish, the pointed end up.
- 3
Fill each egg with 2 tablespoons soaked rice and 2 tablespoons water. A small funnel and the chopstick are very useful for this.
- 4
Preheat the broiler in the oven for a couple of minutes. Add the eggshells and rice. Broil for 20 minutes.
- 5
Remove from the heat and serve