Fluffy and Savory Steamed Eggs (Gyeranjjim)
A Creamy and Delicious Steamed Egg Recipe!
On a chilly morning, I decided to make some warm and comforting steamed eggs. This dish is wonderfully fluffy, incredibly creamy, and packed with a delightful savory flavor. It’s perfect for breakfast, as a side dish, or even as a light meal. Let’s learn how to make this simple yet satisfying Korean steamed egg dish that’s sure to become a family favorite.
Ingredients
- 3 large eggs
- 100ml water (or anchovy-kelp broth for extra flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon perilla oil (deulgireum)
- 1/2 teaspoon toasted sesame seeds
- A small amount of chopped green onion (for garnish)
- 1 teaspoon sesame oil
Cooking Instructions
Step 1
Start by preparing 3 fresh eggs. Crack them into a mixing bowl. Gently whisk the eggs using a fork or whisk until the yolks and whites are just combined. Avoid over-whisking; the goal is to break them up and remove any stringy bits.
Step 2
Add 100ml of water to the whisked eggs. For a richer flavor, you can substitute water with anchovy-kelp broth. Next, add 1/2 teaspoon of salt and 1 teaspoon of perilla oil. Perilla oil adds a lovely nutty aroma and helps eliminate any eggy smell. Stir gently until everything is well incorporated.
Step 3
Pour the egg mixture into a ttukbaegi (Korean earthenware pot) or any oven-safe, heatproof bowl. Place it over medium heat. As the edges begin to set and small bubbles start to form, gently stir the mixture with a chopstick or spatula to ensure even cooking and a consistently creamy texture. Continue stirring occasionally until it reaches a soft, custardy consistency.
Step 4
Once the egg mixture has started to set into a soft, custardy mass, sprinkle the chopped green onions evenly over the top. Then, drizzle 1/2 teaspoon of toasted sesame seeds and 1 teaspoon of sesame oil. The fresh green onions, nutty sesame seeds, and aromatic sesame oil will enhance the overall flavor and fragrance of the dish.
Step 5
Cover the ttukbaegi with a lid or a piece of aluminum foil. Reduce the heat to low and let it cook for another 2-3 minutes. Then, turn off the heat completely and let it steam for an additional 3 minutes. This resting period allows the eggs to finish cooking gently and ensures a perfectly moist and tender texture throughout.
Step 6
Voila! Your golden, fluffy steamed eggs are ready. Serving it directly in the ttukbaegi keeps it warm for longer. This delightful dish is perfect as a comforting side with rice or even as a light, satisfying meal. Enjoy your homemade Gyeranjjim!
