Oyster and Egg Custard: A Delicately Savory Korean Steamed Egg
How to Make Oysters and Egg Custard (Gyeolgyeran Jjim) – A Simple and Flavorful Recipe
Experience the ultimate comfort food with this Oysters and Egg Custard! Luxuriously smooth steamed egg meets the briny sweetness of fresh oysters, creating a dish that is both comforting and refreshingly delicious. Prepared in a traditional earthenware pot (ttukbaegi), it stays warm until the very last bite, making it perfect for a hearty meal or a delightful side dish. Get ready to impress with this easy yet elegant Korean classic!
Ingredients- 100g fresh oysters (adjust quantity to your preference)
- 3 large eggs
- 60ml water (or broth)
- Pinch of salt
- Small amount of chopped scallions (green onions)
- Minced garlic (optional, but recommended)
- A splash of cooking wine (like mirin, optional for odor control)
- A dash of ginger juice (optional)
- Sesame oil, for drizzling
Cooking Instructions
Step 1
To achieve an incredibly smooth texture, crack the 3 large eggs into a bowl. Whisk them gently until well combined. For an even finer, silky consistency, strain the egg mixture through a fine-mesh sieve to remove any chalazae (the white, stringy bits). While not strictly necessary, this step truly elevates the texture.
Step 2
Finely chop the scallions. You can use both the white and green parts for a balanced flavor and aroma. Scallions also help to subtly counteract any potential ‘sea’ aroma from the oysters, so don’t skimp!
Step 3
Steamed egg dishes, especially when cooked in a ttukbaegi (Korean earthenware pot), retain heat wonderfully and taste best when served warm. Place the ttukbaegi over medium heat and add 60ml of water or broth. Once the water begins to simmer, carefully add the fresh oysters. Cook them for about 1-2 minutes until they plump up and are just cooked through. Stir in the minced garlic, cooking wine (if using, it helps eliminate any fishy odor and adds depth), and a dash of ginger juice (if using). Season with a pinch of salt to taste. Be cautious not to over-salt at this stage, as the oysters also lend some natural salinity.
Step 4
Once the oysters are cooked, reduce the heat to the lowest setting. It’s crucial to lower the heat significantly before adding the egg mixture; adding it to boiling liquid can cause the eggs to curdle unevenly. Gently pour the prepared egg mixture over the oysters in the ttukbaegi.
Step 5
Allow the egg mixture to sit undisturbed for about 1 minute, letting the bottom layer begin to set slightly. Sprinkle the chopped scallions evenly over the surface. Drizzle with a bit of sesame oil for a nutty aroma and flavor. A tiny pinch of black pepper can also be added here, if desired.
Step 6
Using a spoon, gently swirl the mixture once or twice to slightly combine the egg, oysters, and scallions. Avoid over-stirring, as this can toughen the eggs. Turn off the heat, cover the ttukbaegi with its lid, and let it cook with the residual heat (steam) for another 2-3 minutes. This gentle finishing step ensures the egg custard is perfectly tender and moist. Your delicious Oyster and Egg Custard is ready to be enjoyed immediately while wonderfully warm!
