Soft and Steamed Egg Custard (Gyeranjjim)
Achieve Ultra-Soft and Moist Steamed Egg Custard
Let’s make steamed egg custard that is incredibly soft and moist. This recipe guarantees a melt-in-your-mouth experience, perfect for any meal!
Ingredients- 3 large eggs
- A small bunch of scallions, finely chopped
- 1/2 cup kelp stock (or anchovy stock)
- 1/3 Tbsp salted shrimp brine (for seasoning; can substitute with a tiny bit of fish sauce or soy sauce)
Cooking Instructions
Step 1
In a bowl, crack the 3 eggs. Gently whisk them without creating too much foam. Add the 1/2 cup of kelp stock and mix well until thoroughly combined. For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve 2-3 times to remove any stringy bits (chalazae). This step is crucial for achieving a silky custard.
Step 2
Pour the strained egg mixture carefully into your steaming dish (such as an earthenware pot or a heatproof glass bowl). Sprinkle the finely chopped scallions evenly over the top of the egg mixture. Season with 1/3 Tbsp of salted shrimp brine. If you don’t have salted shrimp brine, a very small amount of fish sauce or soy sauce can be used as a substitute.
Step 3
Add water to your steamer and bring it to a boil over high heat. Once steam is actively rising, carefully place the dish with the egg mixture into the steamer. Cover with a lid and reduce the heat to low. Steam for approximately 19 minutes, or until the custard is set. If using an electric steamer, this time includes preheating. To check for doneness, insert a toothpick or skewer; it should come out clean.
