Steamed Eggs (Gyeran Jjim)

Steamed Eggs (Gyeran Jjim)

Silky, custardy eggs steamed in a stone pot until airy and jiggling.

Total 17 min Makes 4 servings Calories 110/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Eggs, Fish, Sesame

Gyeran jjim is a Korean side dish of whisked eggs steamed with broth until soft and souffle-like. It comes together quickly on the stovetop and makes a comforting addition to any banchan spread or quick weeknight meal.

Ingredients

  • 4 large eggs
  • 1 1/4 cups water or anchovy stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon fish sauce
  • 1 scallion, thinly sliced
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 small carrot, finely diced (optional)

Method

  1. In a medium bowl, crack the eggs and whisk well until smooth and no large strands remain.

  2. Add the water or stock, salt, and fish sauce to the eggs and whisk until fully combined.

  3. Strain the egg mixture through a fine mesh sieve into a small heatproof stone pot or saucepan to remove any chalazae and ensure a smooth texture.

  4. Stir in the diced carrot, if using, and set the pot over medium-low heat.

  5. Cook, stirring gently and constantly with a spoon or chopsticks in a circular motion, for 3 minutes to prevent large curds from forming.

  6. Stop stirring, cover the pot with a lid, and reduce heat to low. Let steam undisturbed until the eggs puff up and set like a soft custard, 7 to 9 minutes.

  7. Remove the lid and immediately sprinkle with sliced scallion, sesame oil, and sesame seeds. Serve hot, straight from the pot, while still puffed.

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    Steamed Eggs (Gyeran Jjim)

    Gyeran jjim is a Korean side dish of whisked eggs steamed with broth until soft and souffle-like. It comes together quickly on the stovetop and makes a comforting addition to any banchan spread or quick weeknight meal.

    17 min 4 servings 110 cal

    Ingredients

    • 4 large eggs
    • 1 1/4 cups water or anchovy stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon fish sauce
    • 1 scallion, thinly sliced
    • 1/2 teaspoon toasted sesame oil
    • 1 teaspoon toasted sesame seeds
    • 1 small carrot, finely diced (optional)

    Method

    1. 1

      In a medium bowl, crack the eggs and whisk well until smooth and no large strands remain.

    2. 2

      Add the water or stock, salt, and fish sauce to the eggs and whisk until fully combined.

    3. 3

      Strain the egg mixture through a fine mesh sieve into a small heatproof stone pot or saucepan to remove any chalazae and ensure a smooth texture.

    4. 4

      Stir in the diced carrot, if using, and set the pot over medium-low heat.

    5. 5

      Cook, stirring gently and constantly with a spoon or chopsticks in a circular motion, for 3 minutes to prevent large curds from forming.

    6. 6

      Stop stirring, cover the pot with a lid, and reduce heat to low. Let steam undisturbed until the eggs puff up and set like a soft custard, 7 to 9 minutes.

    7. 7

      Remove the lid and immediately sprinkle with sliced scallion, sesame oil, and sesame seeds. Serve hot, straight from the pot, while still puffed.