Silky Steamed Egg Recipe
How to Make Soft and Fluffy Steamed Eggs at Home
Here’s how to easily make the classic Korean steamed egg (Gyeranjjim) at home. This dish is a staple in Korean meals, and its warm, custardy texture is loved by everyone, from kids to adults.
Ingredients for Steamed Egg- 6 large eggs
- A small amount of carrot (finely minced)
- A small amount of onion (finely minced)
- A small amount of green onion (finely minced)
- 150cc water (about 3/4 cup)
- 1 tsp salted shrimp brine (for umami)
- 1 tsp cooking wine (to remove eggy smell)
- 1/2 tsp salt (adjust to taste)
Cooking Instructions
Step 1
Crack 6 large eggs into a bowl. It’s important to remove the chalazae (the stringy white bits) for a smoother texture. Add 1 teaspoon of salted shrimp brine, 1 teaspoon of cooking wine, and 1/2 teaspoon of salt. Pour in 150cc of water. Whisk gently with a fork or whisk until well combined, ensuring no clumps remain. (Meanwhile, bring a generous amount of water to a boil in a steamer or pot.)
Step 2
Prepare the vegetables that will add color and flavor to your steamed egg. Finely mince a small amount of carrot, onion, and green onion. Mincing them very finely will make the dish more enjoyable, especially for children.
Step 3
This step is crucial for achieving a silky-smooth texture! Strain the egg mixture through a fine-mesh sieve. This removes any remaining egg white solids or chalazae, ensuring a perfectly smooth custard. Gently mix the finely minced vegetables into the strained egg mixture. (Using a stainless steel bowl can be helpful as it allows for easy handling over steam and mixing.)
Step 4
Once the water in your steamer or pot is boiling, carefully place the bowl of egg mixture inside. Cover the steamer and cook over low heat for 6-8 minutes. Controlling the heat is key! High heat can make the egg custard tough, so low and slow is best. After about 5 minutes, you can gently insert a toothpick or skewer; if it comes out clean, it’s done.
Step 5
To easily remove the steamed egg from the bowl without damaging its shape, gently run a spatula or spoon along the edges of the bowl to loosen it from the sides. This ensures a clean and attractive presentation when serving.
Step 6
Your delicious, silky steamed egg is ready! It’s best enjoyed hot and fresh from the steamer. It makes a wonderful side dish for rice or a healthy snack for kids. Enjoy your homemade Gyeranjjim!
