Korean Steamed Egg Hack & Why I’m Done with the Bathroom Scale [RECIPE]

Good Morning Everyone!

Let’s jump right into it today. I packed up my bathroom scale. For anyone new to my blog, welcome! This May (2018) will be my 3 year anniversary from Gastric Bypass Surgery. Coming up on such a life-changing moment, I’ve taken time to reflect. And y’all there is some jacked up information out there about weight loss! Can I take a moment to vent, please? Okay, here we go. It all began when I was watching the Netflix show, “The Big Ward”. Have you seen it? It’s basically a reality/medical TV show featuring real patients and doctors in Auckland, NZ. who are going through weight loss surgery. You see the trials and tribulations. Of course I was drawn in because I, too, went through weight loss surgery. Yes, I believe it saved my life.

Okay, but here’s my rub with the information out there. One of the most common things you’ll hear post-op from doctors is: patients should weigh themselves near-daily, because it allows you to track if you’re regaining the weight. You’ll also hear, “40-50% of all weight loss surgery patients regain the weight fully within 2-3 years” (Source). That’s a little depressing… don’t you think?

Can I tell you that I was scared out of my mind leading up to surgery because I feared that I, too, would be a statistic? Or that for a couple of years afterwards every diary entry of mine began with, “My current weight is…”. Even after losing over a hundred pounds, I was still defining myself by my weight! I was just as terrified and stressed about my weight post surgery as I was pre-surgery! It wasn’t until I had a bit of an epiphany the other day that I went: hold on… why is my personal journal all about my weight? If someone finds this after I die, all it looks like is some chick worried about her fat! That really got me thinking.

If you’re religious, then let me take it a step further. (Skip this paragraph if you’re not โค No judgment here ๐Ÿ˜‰ ). I began to question that whole “we’re children of God” thing. We are made in His image. Now the Bible consistently refers to our bodies as a temple. “Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own;” 1 Corinthians 6:19ย So yes… we should love, honor, and fuel our bodies with nourishing things. To exercise and take care of the vessel we have been given. But to weigh ourselves daily? To put fear in ourselves and obsessively make sure we aren’t regaining?! There is one person who will judge me. And one opinion that matters, and that is the Lord. Now you might be thinking, “yeah but what if you get hypertension, diabetes, etc.!”? To which I say, if you’re taking care of your body (temple)… and moving… even IF something does happen… if GOD is before you, who can be against you? (Romans 8:31). Even IF you do get a medical illness, you’re STILL not alone! The Lord has never, and will never, leave you!ย ย 

If you want to look at it another way, Actress Melissa McCarthy recently was interviewed about her weight loss. The press was going nuts asking her, “how did you do it?!” and she said how once she stopped worrying about her weight… it just began to come off. So, I packed up my scale. I already feel 10 pounds (mentally) lighter. I believe there is something to be said for having a strong sense of self. Love yourself and all of your curves. Embrace who you are today. Wear clothing that fits… not… what will fit. Or what used to fit. Just be here, right now. Enjoy today. Make healthy choices. Smile. Isn’t that what life is all about? As you take each day eating foods that nourish you, taking baby steps to move, building a support system of people you can be vulnerable with, then you will continue to evolve. I say evolve, not change, because change denotes that there is something wrong with you now. And that couldn’t be farther from the truth!

Do you want to know the truth?

The truth is that I have scars on my abdomen where all 5 slits were made for my gastric bypass surgery. I have “tiger stripes” (as mom’s affectionately call stretch marks) over my abdomen too. I have really big calves, which is an area of my body that I find embarrassing… but it’s a part of me. I have curvy hips and don’t get me started on my rump! But you know what? It’s still me. At the end of the day I’m just here… pedaling away on my stationary bike. Smiling because I’ve done it for 4 days in a row now which makes me proud of myself. I don’t know what my exact weight is, but for the first time in my entire life…. I don’t care.

I’m not going to be a “bariatric statistic” because I know in my heart that I’m making healthy choices for me. The number doesn’t matter. What matters is learning to love myself. To care about what I eat. To nurture my body (and mind!) just as I nurture and love my family. And my deepest hope is that you love yourself too… because you’re worth it!

And now, onto today’s recipe! ๐Ÿ™‚

I remember the first time I tried Korean steamed eggs. I was in this overpriced Korean BBQ restaurant when I ordered it off the menu. Steamed eggs are made in a dolsot, or a small earthenware bowl used right on the stove top. Whisked eggs are cooked right in with 3/4 cup of water, a bit of green onions, and steamed to perfection. The dolsot usually comes with an earthenware lid that is placed on top and then the whole thing is delivered from stove to table still sizzling away. It’s delicious! It’s light, fluffy, and refreshing when paired with a small bowl of rice.

But I don’t own a dolsot. (Though you can buy one from Amazon here).

Or… you can try out this “dolsot hack” and rig something together with the same (and flavorful) results! ๐Ÿ™‚ Mr. Noob Chef can attest that I had to give this recipe a couple of tries before I got it spot on. It’s finicky, but I promise you that it works. The trick is to use a small pot with a lid that fits perfectly. If you have that, then the rest is a piece of cake. Enjoy this recipe everyone and as always, keep on cooking! ๐Ÿ™‚


Korean Steamed Eggs Hack

Serves: 2


  • 5 eggs, whisked together
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 2 tablespoons chives, chopped finely
  • 1 tablespoon fish sauce OR 1/2 tsp. dashi granules + 1 tablespoon water mixed
  • A drizzle of sesame oil for garnish (optional)


  1. In a medium/ small sauce pot, first melt the butter on the bottom of the pot. Then pour in the chicken broth and fish sauce and bring to a boil.
  2. Mix in half of the chives into the eggs and pour the eggs into the boiling broth. Reduce the heat to medium-low.
  3. Gently use a cooking spoon to fold the egg towards the center to evenly move the eggs around the pot.
  4. As you see the egg cooking, then pop the lid of the pot (or in my case, a bowl!) on the pot and let it cook for 3 extra minutes over LOW heat. The broth will finish steaming around the egg to make it light and fluffy.
  5. Garnish with a drizzle of sesame oil and the remaining chives.
  6. Serve with rice and enjoy hot! ๐Ÿ™‚


Step By Step Instructions:ย 

In a small pot, begin by melting the butter on the bottom of the pot. Then bring the chicken broth and fish sauce to a boil.


Mix in half of the chives into the eggs and pour the eggs into the boiling broth. Reduce the heat to medium-low.ย Gently use a cooking spoon to fold the eggs towards the center of the pot until you see them beginning to form up like this.


Then put a lid on the pot. (Or bowl in my case!)


Let it steam for 3-4 additional minutes.


Garnish with a drizzle of sesame oil and the remaining chives.


Serve hot with rice and enjoy!



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