Korean Pollock Roe Egg Butter Stir-fry
Cook the diced onion in 1 tsp neutral oil and half of the 20 g butter over medium-low heat for about 2 minutes, then spread the scraped roe through it for 30 seconds and no longer, because more time or more heat turns roe tough. Pour in 4 eggs whisked with 30 ml milk, push the edges slowly toward the center, and stop within 1 to 2 minutes when large soft curds form. Take the pan off the burner, melt in the rest of the butter, and check that no liquid egg remains before serving.
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Little salty grains of pollock roe are scattered through soft, creamy curds of egg.
Read more
That even spread comes from scraping the roe out of its sac instead of slicing it. Half the butter goes in with the onion, and the other half melts in after the pan comes off the heat.
Ingredients
Instructions
- 1
Split 100 g pollock roe sacs lengthwise and scrape out only the roe with the back of a knife.
Whisk 4 eggs with 30 ml milk until no large streaks of egg white remain.
- 2
Finely dice 50 g onion so it softens quickly and releases sweetness before the eggs go in.
Slice 30 g chives thinly, then divide 20 g butter into two equal portions for cooking and finishing.
- 3
Add 1 teaspoon neutral oil and half the butter to a skillet over medium-low heat.
When the foaming settles, add the onion and cook for about 2 minutes, stirring until translucent but not browned.
- 4
Add the scraped roe and spread it through the onion with a spatula for only 30 seconds to reduce any fishy aroma.
Do not raise the heat or cook longer, because the roe can turn tough.
- 5
Pour in the egg mixture and keep the heat medium-low, slowly pushing the edges toward the center.
Scrape the bottom gently, and stop within 1 to 2 minutes when large soft curds form.
- 6
Remove the pan from the heat and melt in the remaining butter.
Fold in the scallions and 1/4 teaspoon of pepper, check that no liquid egg remains, and serve at once.
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