Silken & Puffy Steamed Egg (Gyeranjjim) – Restaurant-Style Recipe
Silken & Puffy Steamed Egg (Gyeranjjim) – Restaurant-Style Recipe
Effortlessly Create Restaurant-Quality Silky and Puffy Steamed Eggs at Home
That wonderfully puffy and smooth steamed egg dish you often see at restaurants? It’s surprisingly easy to make at home! Follow these simple steps for a perfect result.
Main Ingredients- 3 large fresh eggs
- 200ml water (or anchovy-kelp broth)
- 2-3 pieces of dried kelp for broth (or 3 anchovies)
Flavor Enhancements- 2 Tbsp finely minced green onion
- 1/2 Tbsp minced garlic (or 1 Tbsp if you love garlic flavor)
- 1/2 Tbsp toasted sesame seeds
- Salt or salted shrimp paste to taste (fish sauce or salted shrimp brine can also be used)
- 2 Tbsp finely minced green onion
- 1/2 Tbsp minced garlic (or 1 Tbsp if you love garlic flavor)
- 1/2 Tbsp toasted sesame seeds
- Salt or salted shrimp paste to taste (fish sauce or salted shrimp brine can also be used)
Cooking Instructions
Step 1
The secret to delicious steamed eggs is a flavorful broth! In a small earthenware pot (ttukbaegi) or saucepan, combine 200ml of cold water with kelp (or anchovies). Bring to a simmer over medium heat. Once it boils, remove the kelp after 2-3 minutes. If using anchovies, continue simmering for another 5 minutes to create a rich broth. Prepare the other ingredients while the broth simmers.
Step 2
Crack the 3 fresh eggs into a bowl. Season with salt or salted shrimp paste (or a little salted shrimp brine) according to your preference. Using a whisk or fork, beat the eggs for 2-3 minutes until the yolks and whites are fully combined and the mixture is smooth and lump-free. You don’t need to whisk vigorously; gentle mixing is key.
Step 3
Add the finely minced green onion, minced garlic, and toasted sesame seeds to the beaten eggs. Stir everything together gently until well combined. Having the seasonings mixed in beforehand makes the cooking process much smoother.
Step 4
Once the broth is ready, carefully strain out the kelp or anchovies. Reduce the heat to the absolute lowest setting (the lowest flame on your stove). Slowly pour the beaten egg mixture into the warm broth while continuously stirring gently with a spoon or fork. This prevents the eggs from cooking too quickly and ensures a silky texture. Avoid stirring too vigorously.
Step 5
After the egg mixture has evenly coated the bottom of the pot, cover it with a lid. Let it cook over very low heat. As soon as the egg mixture starts to puff up in the center and the surface appears slightly curdled and fluffy, turn off the heat immediately. The residual heat will continue to cook the eggs to a tender and moist perfection. Be careful not to overcook, as this can result in a dry texture.
