Cooking

Silky Smooth Steamed Eggs (Gyeran Jjim)





Silky Smooth Steamed Eggs (Gyeran Jjim)

Beat the Summer Heat: Perfectly Fluffy and Delicious Steamed Eggs

A well-risen steamed egg dish is not only a feast for the eyes but also incredibly delicious! This recipe yields a wonderfully soft and creamy ‘Gyeran Jjim’ with absolutely no eggy smell. It pairs perfectly with eggplant dishes for a satisfying meal. Embrace the ‘Jjim’ (steamed) experience!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Steamed
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Anyone

Ingredients
  • 6 small eggs
  • 1 tsp salt
  • 1 Tbsp cooking wine (mirin or rice wine)
  • 1 red and green chili pepper (seeds removed and finely chopped)
  • A small amount of green onion (finely chopped)
  • A pinch of parsley flakes (for garnish)

Cooking Instructions

Step 1

Prepare the ingredients: 6 small eggs, a small amount of finely chopped green onion, finely chopped red and green chili peppers, 1 tsp salt, and 1 Tbsp cooking wine.

Step 2

Crack the eggs into a mixing bowl. Add 1 Tbsp of cooking wine to help eliminate any potential eggy odor.

Step 3

Season the eggs with 1 tsp of salt. You can adjust the saltiness according to your preference.

Step 4

You don’t need to strain the egg mixture through a sieve to achieve a silky smooth texture. Use a whisk or chopsticks to vigorously beat the eggs until the yolks and whites are well combined. Avoid over-beating; just mix until the eggs are thoroughly blended for the best soft texture.

Step 5

Whisk the egg mixture with chopsticks or a whisk, as if you’re trying to create some aeration. A vigorous stirring motion works well.

Step 6

Pour about 2/3 cup (approx. 130ml) of water into a ttukbaegi (Korean earthenware pot) or a heatproof bowl. Place it over medium heat. Once the water starts to boil, carefully pour in the beaten egg mixture. As the egg mixture begins to set, gently stir it with chopsticks to cook evenly.

Step 7

As soon as the boiling water comes into contact with the egg mixture, it will start to form soft curds. Gently stir with a ladle or chopsticks to ensure even cooking and a tender consistency.

Step 8

If you don’t have a ttukbaegi, you can use any regular pot or heatproof bowl with a lid. Cover it and reduce the heat to low, letting it steam for about 5-7 minutes. Using a pot with a high lid, similar to a ttukbaegi, will help the steamed egg puff up nicely, making it more appealing.



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