Korean steamed eggs (gyeran-jjim)
Published on 15 min main
Ingredients
- 4 large eggs
- 3/4 cup (180 g) water
- 1 tsp salt
- scallion, chopped optional
Instructions
- In a heat-safe bowl — porcelain or stoneware work best — whisk together the eggs, water, scallions, and salt until fully combined.
- If using a microwave, cover the bowl with a plate and cook for 4 minutes.
- If steaming on a stovetop, add the bowl to a steamer and steam for 10 minutes over medium-high heat.
- Serve and enjoy.
Notes
- Tip 1: You can also consider substituting broth (beef broth, chicken broth, seafood broth, or vegetable broth) for the water in this recipe, which will give the eggs a different, robust flavor. This flavorful version is a nice choice when serving a steamed egg as part of lunch or dinner.
- Tip 2: For an side bit of flavor, swap some of the salt for soy sauce.
- Tip 3: For a nontraditional addition, top the cooked steamed egg with a sprinkling of cheese.
Adapted from this original recipe