Creamy & Savory Milk Steamed Eggs (Gyereanjjim)
Ttukbaegi Steamed Eggs, Milk Steamed Eggs, Easy Steamed Eggs
Adding milk to your steamed eggs creates a rich, savory, and delicate flavor profile, a noticeable improvement from using just water. We highly recommend you try this method! ^^
Main Ingredients
- 6 large eggs
- 1/2 cup milk (using a paper cup as a measure)
- 1 cup water
- A small amount of finely chopped vegetables (optional: carrots, onions, mushrooms)
- A little chopped green onion (for garnish)
Seasoning & Flavoring
- 1 tsp salt
- 1 tsp minced garlic
- A pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar, to remove eggy smell)
- 1 Tbsp sesame oil
- 1 tsp salt
- 1 tsp minced garlic
- A pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar, to remove eggy smell)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Crack 6 large eggs into a bowl. Whisk them thoroughly with chopsticks or a whisk until the chalazae (the stringy white parts) are completely dissolved. The more you whisk, the smoother and more tender your steamed eggs will be. Achieving a silky texture is key, so don’t skip this step!
Step 2
Pour the milk and water into the whisked eggs. If you’re adding vegetables, now is the time to mix in your finely chopped carrots, onions, or mushrooms for added texture and flavor. Then, add the salt, minced garlic, pepper, and cooking wine (to eliminate any eggy odor). Stir everything gently again to combine.
Step 3
Prepare a ttukbaegi (Korean earthenware pot). Pour the egg mixture from step 2 into the ttukbaegi. Place it over high heat and begin cooking. Use chopsticks to gently stir the mixture in the ttukbaegi intermittently. This prevents the eggs from sticking to the bottom and ensures even cooking.
Step 4
Once you notice the outer edges of the egg mixture in the ttukbaegi starting to set, reduce the heat to medium-low. Controlling the heat is crucial for achieving a tender result without burning. Continue to stir gently with chopsticks every so often. You’ll see the mixture begin to form soft curds at this stage.
Step 5
When the steamed eggs appear almost fully cooked, cover the ttukbaegi with a lid. Turn the heat down to low. Cooking on low heat with the lid on allows the eggs to cook gently through residual heat, ensuring they remain moist and tender.
Step 6
After letting it cook on low heat for a while, check to ensure the ttukbaegi steamed eggs are completely done. They should be firm yet jiggly. Once cooked, turn off the heat. Garnish with freshly chopped green onions and drizzle with 1 tablespoon of sesame oil for a final touch of rich flavor. Enjoy your delicious milk steamed eggs immediately while they are warm!
