Perfectly Thin and Tear-Free Egg Garnishes (Jidan)
Perfectly Thin and Tear-Free Egg Garnishes (Jidan)
Easy Egg Garnishes (Jidan) Recipe: Foolproof Method for Beginners
Learn the secret to making delicate, thin egg garnishes (jidan) that won’t tear! This easy method ensures beautiful results every time, perfect for any Korean dish or lunchbox.
Ingredients- 2 eggs
- 1 pair of frying chopsticks (wooden chopsticks)
Cooking Instructions
Step 1
Today, I’m going to share a special method for making beautiful egg garnishes (jidan) that are thin and won’t tear. Anyone can do it easily with just a few key tips!
Step 2
First, prepare your two eggs. Carefully separate the egg whites and yolks. Then, gently whisk each yolk and white separately using a fork or a whisk. Avoid over-whisking, as too much foam can prevent the egg garnish from cooking evenly. Just mix them until they are well combined.
Step 3
Now, let’s prepare the pan. Don’t just pour oil into the pan and then add the egg mixture. Instead, lightly dampen a paper towel with oil and spread a thin, even layer of oil all over the pan’s surface. If there are puddles of oil, the egg garnish will cook unevenly or burn easily. The key is to ensure the entire bottom of the pan is coated with a thin layer of oil.
Step 4
Once the pan is moderately heated, reduce the heat to very low. Pour the whisked egg mixture (whites and yolks, either separated or combined) in a circle into the center of the pan. Gently tilt the pan or use chopsticks to spread the egg mixture outward in a circular motion, creating a thin and uniform layer. Turn off the heat immediately after pouring the egg mixture. Now, take your pair of frying chopsticks, gently place them in the center of the egg layer, and carefully slide them underneath the egg garnish.
Step 5
With the chopsticks underneath, gently pull them downwards, moving them along the bottom of the egg garnish to spread it out. This technique helps to spread the thin egg garnish cleanly without tearing it. You don’t need to turn the heat back on. The residual heat from the pan and the chopsticks will be enough to cook the thin layer. Let it sit for a moment to cook through.
Step 6
Once the egg garnish is fully cooked, carefully remove it from the pan and place it on a wire rack or a plate. If you try to cut it while it’s still hot, it might break. Let it cool down slightly before slicing it into your desired shapes. Thinly julienned strips are great for garnishes, while square pieces are perfect for bento boxes.
Step 7
Voila! Your beautifully thin and tear-free egg garnishes are ready. Now you can confidently use them in any dish! Enjoy your delicious creation!
