Скачать или смотреть Egg Flower Tutorial 🌼✨

Egg Flower Tutorial✨🌼

I promised I’d share a tutorial on these beautiful egg flowers, and I finally made it! 🌼
They’re such a simple way to add a delicate, pretty touch to bibimguksu, tteokguk, dumpling soup, or dosirak (or bento).

If you try it out, please tag me — I’d love to see your beautiful creations! 💛✨

🌼 Egg Flower Garnish

🥚 Ingredients:

2 eggs
Pinch of salt
1 tsp potato starch + 1 tsp water
Neutral oil
Thin noodle (e.g. somyeon or thin pasta)

🍳 Instructions:
1. Whisk & Strain
Crack 2 eggs, whisk well, and strain to remove chalaza for a smoother texture.
2. Season & Add Slurry
Add a pinch of salt, then stir in the starch + water mixture.
💡 The starch helps make the egg sheet stretchier and less likely to tear when rolled.
3. Cook Thin Sheets
Lightly oil a nonstick pan. Pour a thin layer of egg and cook over low heat until set. Let cool completely.
4. Cut & Fold
Cut into rectangles (recommended: about 2” × 5–6”).
💡 Smaller rectangles make smaller flowers, bigger ones make bigger — adjust size as needed.
Fold each rectangle in half lengthwise.
5. Snip Petals
Use scissors to cut small slits along the folded edge, stopping about ½” from the base. These cuts will open up like petals when rolled.
6. Roll & Secure
Roll tightly and wrap the base with a thin strip of egg.
Use a thin noodle like somyeon to secure it by poking through 2–3 times.
💡 While I used pasta in the video, it’s kinda hard to eat 😂😅. I recommend somyeon for a softer, edible option🫶