Explosive Steamed Egg (Poktan Gyeranjjim)
The Ultimate Centerpiece: Make a Lavish Table Setting with This Inexpensive and Super Simple ‘Explosive Steamed Egg’!
Are you looking for a dish that can make your table setting look impressive with minimal cost and effort? Steamed eggs, or ‘Gyeranjjim’, might just be the answer. If you have eggs and some scallions on hand and need to prepare a meal in a hurry, this dish is perfect for creating a vibrant and elegant spread. The name ‘Explosive Steamed Egg’ comes from its dramatic, puffed-up appearance, resembling an explosion. Let’s learn how to create this stunning steamed egg dish that will elevate any meal!
Ingredients- 4 large eggs
- 1/3 Tbsp salted shrimp (or fish sauce/soy sauce)
- 1/2 Tbsp tuna extract (optional, or use fish sauce)
- 6 Tbsp water (lukewarm water is recommended)
- 2 Tbsp finely chopped scallions
- 1 Tbsp finely chopped carrots
Cooking Instructions
Step 1
First, prepare the carrots and scallions for added color and flavor. Wash them thoroughly. Finely mince the carrots and chop both the white and green parts of the scallions. Having your ingredients prepped will make the cooking process much smoother.
Step 2
Now, take a small earthenware pot (ttukbaegi) for cooking the steamed egg. Crack 4 large eggs into the pot. Add 1/3 Tbsp of salted shrimp (for a savory depth), 1/2 Tbsp of tuna extract (for umami, or substitute with fish sauce), and 6 Tbsp of lukewarm water to ensure a tender texture. Finally, add the finely chopped scallions and carrots. Mix everything together thoroughly with chopsticks or a whisk until well combined. Ensure the egg whites and yolks are fully blended and there are no large streaks.
Step 3
Place the pot on the stove over high heat and begin to cook. Starting with high heat helps to quickly cook the edges of the egg mixture, which is key to achieving a fluffy texture. You’ll notice the egg around the edges of the pot starting to set and turn opaque.
Step 4
When about 70% of the egg mixture around the edges has set, gently stir the mixture with a spoon. Scrape the cooked egg from the sides and stir it into the still-liquid center. The key here is that the edges are cooked but the center is still runny. This stirring helps to create a consistently smooth and creamy texture throughout the dish.
Step 5
Continue to gently stir the mixture with a spoon, moving from the edges towards the center. This process prevents the egg from becoming tough or rubbery and helps achieve a custard-like consistency. Be careful not to scrape too hard or stir too vigorously, as this can break down the delicate structure. Just a gentle folding motion is needed.
Step 6
Once the center has started to thicken slightly, cover the pot. Instead of its own lid, use a rice bowl that is slightly larger than the pot opening. Place the rice bowl upside down over the pot. Reduce the heat to low and let it steam for about 1 to 1.5 minutes. This steaming process traps the moisture, allowing the steamed egg to become incredibly moist and fluffy. Don’t overcook, or it might become dry.
Step 7
And there you have it! Your ‘Explosive Steamed Egg’ is ready. Carefully lift the rice bowl to reveal a beautifully puffed, golden steamed egg. Serve immediately while hot for the best texture. You can enjoy it as a side dish or spooned over rice for a simple meal. For an extra touch, garnish with some roasted seaweed flakes or sesame seeds.
