Soft Steamed Egg in Earthenware Pot
How to Make Fluffy and Moist Steamed Egg (Gyeranjjim) in an Earthenware Pot
I fondly recall how often my mother used to make egg dishes when I was young. Perhaps it was because I loved eggs so much, or maybe dishes like braised eggs could be kept for a long time, were nutritious, and didn’t cost much. Today, we’ll be making a recipe for steamed egg, a dish that’s perfect as an everyday side or a delicious snack with drinks. Made in an earthenware pot, its warmth lasts longer, allowing you to enjoy it deliciously until the very end. The earthenware pot enhances the steam, making the egg custard exceptionally tender and moist.
Ingredients- 3 fresh eggs
- 400mL water
- 1 Tbsp Tsuyu (Japanese seasoned soy sauce)
- 1 tsp salt
- 1/3 tsp black pepper
- 1/4 red bell pepper
- 1/3 green onion stalk
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor and color to your steamed egg. Finely dice the red bell pepper and green onion into pieces approximately 0.5cm square. If you enjoy a little heat, you can also add finely minced chili pepper at this stage for a subtle kick. Finely chopping the vegetables ensures they blend smoothly into the egg mixture rather than standing out.
Step 2
Crack 3 fresh eggs into a bowl. Add all the prepared chopped vegetables to the eggs. Gently whisk the eggs and vegetables together with a whisk or fork until just combined. Avoid over-whisking; you want a smooth, homogenous mixture.
Step 3
Now, let’s make the broth for our steamed egg! Pour 400mL of water into a pot and bring it to a boil over medium-high heat. Once the water reaches a rolling boil, add 1 tablespoon of Tsuyu and 1 teaspoon of salt to season. Stir well to combine. Once the seasoned water is boiling again, carefully pour the prepared egg mixture into an earthenware pot (or a regular pot). Using a whisk, gently stir the egg mixture continuously to prevent it from clumping, until it starts to thicken slightly. Continue stirring for about 1-2 minutes until the mixture has a slightly viscous consistency. Maintain high heat during this initial stage. If you’re cooking on a gas stove with strong heat, this method can create a dramatic ‘volcano steamed egg’ that puffs up significantly! (While I couldn’t achieve the ‘volcano’ effect with my home induction stove, using a gas range will yield a more visually striking result.)
Step 4
Once the egg mixture has thickened to your desired consistency, place a lid on the earthenware pot (or regular pot). A lid with a bit of weight to it is ideal, as it helps distribute heat evenly. Immediately reduce the heat to the lowest setting or turn it off completely. Allow the residual heat to gently cook the egg custard for about 4 more minutes. This process will result in a wonderfully moist and tender steamed egg! Finally, drizzle with 1 teaspoon of sesame oil, and garnish with sesame seeds and a pinch of black pepper to taste for a beautiful and delicious finish. Making this simple yet incredibly tasty steamed egg is truly easy, isn’t it?
