Fluffy Steamed Egg (Gyeranjjim) Like in a Restaurant
Kim Jin Ok’s Culinary Tips: How to Make Fluffy, Puffed-Up Steamed Eggs Just Like at a Restaurant
Hello everyone! Today, I’m sharing a secret to making steamed eggs in a clay pot that puff up beautifully, just like you get at restaurants. This recipe is perfect for a comforting meal at home. The key to achieving that restaurant-quality puff is the ‘ratio of water to eggs’ and ensuring you ‘fill the pot sufficiently.’ A 1:3 ratio of water to eggs and filling 90% of the pot are crucial. It’s absolutely delicious served with freshly cooked rice! Using anchovy-kelp broth instead of water adds a wonderful depth of flavor, and a pinch of baking soda can help it puff up even more. I’ve captured the detailed steps in this short video, so be sure to check it out!
**Ingredients (for a 1L clay pot):**
– Eggs: About 9 (adjust based on egg size)
– Water: 300ml (or anchovy-kelp broth)
– Minced Green Onions: 2 Tbsp (measured with a rice spoon)
– Fine Salt: 1/2 Tbsp (measured with a rice spoon)
– Toasted Sesame Seeds: 1/2 Tbsp (measured with a rice spoon)
– Sesame Oil: 3 drops
– (Optional) Baking Soda: 1/2 tsp
Main Ingredients- 9 eggs (adjust based on size)
- 300ml water (or anchovy-kelp broth)
- 2 Tbsp minced green onions (measured with a rice spoon)
- 1/2 Tbsp fine salt (measured with a rice spoon)
- 1/2 Tbsp toasted sesame seeds (measured with a rice spoon)
- 3 drops sesame oil
- 1/2 tsp baking soda (optional)
Cooking Instructions
Step 1
1. **Prepare the Egg Mixture:** For a 1L clay pot, you need to fill about 90% of it for the steamed eggs to puff up nicely. Following the 1:3 ratio of water to eggs, you’ll need approximately 600ml of eggs. My 9 eggs yielded about 600ml. Crack the eggs into a bowl. Add 1/2 Tbsp fine salt, 1/2 Tbsp toasted sesame seeds, 3 drops of sesame oil, and 2 Tbsp of minced green onions. Whisk everything together thoroughly. If you have baking soda, adding about 1/2 tsp to the eggs while whisking will help them puff up even better. The toasted sesame seeds and sesame oil add a nutty flavor and help mask any eggy smell.
Step 2
2. **Cooking Process:** Pour 300ml of water (or anchovy-kelp broth) into the clay pot. Bring it to a rolling boil over high heat. Once boiling, pour in the prepared egg mixture. Stir continuously over high heat for about 1 minute to prevent sticking to the bottom. Then, reduce the heat to low and continue stirring for about 4 minutes. Keep cooking over low heat until the steamed egg mixture is about 90% cooked and starts to rise up towards the rim of the pot. Continuous stirring is important during this stage to ensure even cooking and prevent burning.
Step 3
3. **Resting and Finishing:** When the steamed eggs are about 90% cooked and have risen to about 90% of the pot’s height, cover the pot with a deep-fitting lid and immediately turn off the heat. Let it steam for about 2 more minutes using the residual heat of the pot. This resting period will complete the cooking and result in a fluffy, moist steamed egg. Avoid opening the lid until the resting time is complete. This method ensures you can easily make restaurant-style, delightfully puffy steamed eggs at home.
