Soft and Fluffy Steamed Egg (Gyeranjjim) – Golden Recipe
Visual Bombshell! Enjoy Deliciously Soft Steamed Eggs at Home
A visual feast that will make your mouth water! Now you can easily make steamed eggs at home that are just as soft and moist as those from a restaurant. This simple recipe uses basic ingredients to create a special meal.
Ingredients
- 5 fresh eggs
- 5 dried anchovies (for broth)
- 1 piece dried kelp (approx. 5x5cm)
- 1 tsp salt (adjust to taste)
- A little green onion, finely chopped (for garnish)
- A little red chili pepper, deseeded and finely chopped (for garnish)
Cooking Instructions
Step 1
First, prepare the ingredients to make the broth that will add depth of flavor to your steamed eggs. Crack 5 eggs into a bowl. Also, chop the green onions and deseed and chop the red chili pepper for garnish, and have them ready.
Step 2
Place the 5 anchovies and 1 piece of kelp into a ttukbaegi (earthenware pot). Pour in about 250ml of water and bring to a boil to create a broth. Let it simmer to extract the delicious flavors from the anchovies and kelp.
Step 3
In a separate bowl, crack the 5 eggs and add 1 tsp of salt. Whisk gently with a whisk until well combined. Mix until the egg whites and yolks are blended, but try not to over-whisk to avoid creating too much foam. (Excessive foam can result in a less smooth texture.)
Step 4
Once the broth is boiling, remove the kelp first, as it can become bitter if boiled for too long. After removing the kelp, continue to boil the broth with just the anchovies for about 1 more minute to deepen the anchovy flavor.
Step 5
Now, remove the anchovies as well. It’s time to pour the prepared egg mixture into the boiling broth. Keep the heat on high (strong heat), and from a height of about 20-30cm above the ttukbaegi, slowly pour the egg mixture in. Pouring from a height helps the egg mixture aerate as it falls, contributing to a softer texture before it even hits the bottom of the pot. (Be extremely careful to avoid burns from the hot broth or direct heat!)
Step 6
Once the egg mixture touches the bottom of the pot, while maintaining high heat, gently stir the bottom with chopsticks for about 1 minute to prevent the eggs from cooking too quickly and forming a solid layer. After 1 minute, reduce the heat to medium. Continue to let it cook without stirring until the egg mixture becomes clumpy and thick enough that it’s difficult to stir. (Occasionally check to make sure it’s not sticking to the bottom.) Once it thickens, reduce the heat to very low (simmer), cover the pot with a lid, and let it steam for another 3-5 minutes. Covering the pot allows the steam to cook the egg mixture, making it extra moist and tender.
Step 7
After about 3-5 minutes, lift the lid to reveal a beautifully puffed-up steamed egg, resembling a fluffy cloud! Be cautious of the hot steam when opening the lid. Gently poke the steamed egg with a spoon; if it’s soft and yields easily, it’s fully cooked. Garnish with the finely chopped green onions and red chili peppers you prepared to complete the appetizing presentation. Enjoy your delicious homemade steamed egg!
