Exploding Steamed Eggs (Gyeran-jjim)
How to Make Fluffy Steamed Eggs: The Secret to a Richly Puffed Dish
A super simple steamed egg dish that kids love. Learn the secret to making it puff up generously and deliciously.
Main Ingredients for Steamed Eggs- 4 fresh eggs
- 10 cm green onion, finely chopped
- 1/2 Tbsp baking powder (for fluffy texture)
- 150-200 ml water
Seasoning for Flavor- 1/2 Tbsp fish sauce (for umami)
- 1 Tbsp sesame oil
- 1 tsp salt
- Pinch of black pepper
- 1/2 Tbsp fish sauce (for umami)
- 1 Tbsp sesame oil
- 1 tsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 4 fresh eggs and a 10 cm piece of green onion. These are the stars of your steamed eggs.
Step 2
Wash the green onion thoroughly under running water. Finely chop it into small pieces, resembling minced bits. These will add a lovely aroma and garnish to your steamed eggs.
Step 3
In a large bowl, crack the 4 eggs. Add 1/2 teaspoon of baking powder, which acts as a leavening agent to help the eggs puff up like a cloud, and 1 teaspoon of salt for seasoning. Whisk everything together vigorously with a whisk until no lumps of egg white or yolk remain. It’s important to whisk thoroughly to ensure a smooth, uniform mixture.
Step 4
Add the finely chopped green onion to the whisked egg mixture. Gently stir with a spoon or spatula to combine. Avoid overmixing; a gentle stir is sufficient to incorporate the green onions.
Step 5
Now, let’s prepare the ttukbaegi (earthenware pot) where the steamed eggs will be cooked. Place the ttukbaegi over medium heat and let it warm up slightly. Lightly coat the inside of the pot with a thin layer of cooking oil using a paper towel. This step prevents the egg from sticking and ensures a beautiful presentation.
Step 6
Prepare the liquid base for the tender steamed eggs. The general ratio is 1:1 of egg to water, but for an even softer texture, you can slightly reduce the amount of water. Mix 1/2 tablespoon of fish sauce (for a deep savory flavor) into 150-200 ml of water. If you don’t have fish sauce, Korean soup soy sauce (Guk-ganjang) can be a good substitute.
Step 7
Pour the egg mixture into the oiled ttukbaegi. Keep the heat at medium. As the egg mixture begins to set and form soft curds, gently stir the bottom of the pot with chopsticks or a spoon, reaching all the way down. Repeating this stirring process a few times will prevent the eggs from clumping and result in a much smoother custard. Once steam starts to rise, reduce the heat to low.
Step 8
Once the steamed eggs are almost cooked, turn off the heat. Drizzle 1 tablespoon of sesame oil for a nutty aroma and a pinch of black pepper. Then, cover the ttukbaegi with a rice bowl or a small dish, acting as a makeshift lid. This traps the steam, helping the eggs cook evenly and puff up.
Step 9
The key to a ‘bomb’ or puffy steamed egg is giving it space to expand. Ensure the bowl you use to cover the ttukbaegi is larger than the pot itself. This allows the eggs to rise beautifully without overflowing. Cover and let it steam for another 1-2 minutes to finish. Serve immediately while hot and fluffy!
