Microwave Steamed Eggs (Gyeran Jjim)
Easy Microwave Gyeran Jjim: A Moist and Fluffy Egg Custard Recipe
Eggs are a universally loved ingredient, perfect for creating simple yet nutritious meals, especially for children. Today, we’re making an exceptionally simple and wonderfully smooth Gyeran Jjim (steamed egg custard) that’s delightful to eat, even for the little ones. While traditionally made in pots or earthenware, this recipe utilizes the microwave for ultimate convenience. You can prepare it directly in a microwave-safe bowl or the dish you plan to serve it in. We’re using 4 eggs for a perfect single serving. Just like when cooking on the stovetop, the key to a moist and tender custard is the water ratio: approximately 50ml of water per egg. For an even richer flavor, consider using dashi broth (kelp stock) instead of plain water – though plain water works perfectly fine too! A touch of tuna extract adds a savory depth, and salt seasons it just right. For that authentic restaurant flavor, try using seasoned salt. This recipe is incredibly quick: simply whisk the eggs, add the liquid and seasonings, and let the microwave do the work. Let’s get started on this effortlessly delicious steamed egg custard!
Ingredients
- 4 Eggs
- 200ml Water
- 1 Tbsp Mirin (to reduce eggy smell)
- 0.5 Tbsp Tuna Extract (for umami)
- 3-4 Pinches Salt (to taste)
- 1 Tbsp Finely Chopped Scallions (for garnish)
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Measure out your water, using a ratio of 50ml per egg. Since we’re using 4 eggs today, prepare 200ml of water in advance.
Step 2
Finely chop any vegetables you’d like to add as a topping. Chopped scallions and finely diced carrots create a beautiful visual appeal and add extra nutrients. (If your children are picky, like mine, you can omit the carrots! Diced onions or mushrooms also work wonderfully and blend well into the dish.)
Step 3
Crack the 4 eggs into a mixing bowl where you’ll be seasoning them.
Step 4
Add 1 tablespoon of mirin and 0.5 tablespoon of tuna extract. The mirin helps eliminate any eggy odor, while the tuna extract provides a delightful savory flavor.
Step 5
Whisk the mixture gently until the eggs are well combined and smooth.
Step 6
For an exceptionally smooth texture, you can strain the egg mixture through a fine-mesh sieve into your microwave-safe dish. However, if you’re short on time, this step can be skipped.
Step 7
Season with 3-4 pinches of salt. Adjust the amount according to your preference. For a flavor profile closer to restaurant-style Gyeran Jjim, consider using seasoned salt instead of regular salt.
Step 8
Pour in the 200ml of water and gently whisk everything together to create the egg custard base.
Step 9
Pour the egg mixture into your microwave-safe container. Sprinkle the finely chopped scallions and sesame seeds over the top, preparing it for cooking.
Step 10
Microwave on high for 3 minutes.
Step 11
After 3 minutes, check the custard. The center might still be a little unset. If so, microwave for an additional 2 minutes. (Total cooking time is approximately 5 minutes).
Step 12
After about 5 minutes of total cooking time, the Gyeran Jjim should be perfectly cooked through and delightfully tender. To check for doneness, insert a spoon or skewer into the center. If it comes out clean without any liquid egg mixture clinging to it, it’s ready. If it’s still a bit wet, microwave in 30-second increments until done. This warm, comforting steamed egg custard is especially wonderful on a chilly day and makes a fantastic quick breakfast option. Paired with a spicy main dish, it creates a truly delightful meal. Feel free to experiment with other toppings like carrots for added color and flavor. Enjoy this simple yet satisfying Gyeran Jjim!
