I still remember the first time I made Sipo Egg. I was craving something warm, comforting, and a little bit luxurious, but I had zero energy for a complicated recipe. I pulled out just a few staples—eggs, some broth, a little salt—and within minutes, my kitchen was filled with the gentle, savory steam of cooking eggs. The real magic happened when I lifted the lid. What went in as a simple mixture had transformed into a silken, cloud-like masterpiece, so tender it practically quivered on the spoon. That first bite was a revelation: pure, delicate comfort that felt both nourishing and elegant. It instantly became my secret weapon for a quick, satisfying meal that feels like a hug from the inside.
Ingredients
- 3 large eggs
- 1/2 cup water or chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper (highly recommended)
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced (for garnish)
- A small drizzle of soy sauce or tamari (for serving)
Now, let’s talk about these ingredients because a few choices here make a huge difference. Using chicken broth instead of water will give you a much deeper, richer flavor—it’s my absolute preference. Don’t skip the white pepper; it has a floral, spicy warmth that black pepper can’t replicate here, and it’s classic to the dish. I’ve tried it without, and it’s just not the same. The sesame oil at the end is non-negotiable for me; that nutty aroma is the finishing touch that ties everything together. As for the eggs, make sure they’re at room temperature if you can. I’ve made it with cold eggs straight from the fridge, and it works, but room temp eggs blend more smoothly with the liquid.(See the next page below to continue…)