Silky Smooth Steamed Egg Custard (Gyeran Jjim)
Silky Smooth Steamed Egg Custard (Gyeran Jjim)
Homemade Steamed Egg Custard, Pudding-like Egg Dish, School Cafeteria Style Steamed Egg, Vegetable Steamed Egg Recipe
Remember the comforting steamed egg from school cafeterias? Recreate that nostalgic flavor at home with this simple double-boiling (jung-tang) method. It yields an incredibly soft, jiggly, pudding-like texture that’s far more delicious and satisfying than you’d imagine. Perfect for everyone!
Custard Ingredients- 6 large eggs
- 150ml water
- A small amount of carrot
- A small amount of green onion
Seasonings & Extras- 1 Tbsp Mirin (rice wine)
- 1 tsp salt
- 0.5 Tbsp sesame oil
- 1 Tbsp Mirin (rice wine)
- 1 tsp salt
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing your colorful and flavorful additions: a small amount of carrot and green onion. Fresh ingredients are the foundation of great taste.
Step 2
Wash the carrot thoroughly and rinse it under running water. Finely mince it into very small pieces. This will add a pleasant texture and visual appeal when mixed into the egg custard.
Step 3
Wash the green onion and finely chop it (mince or slice thinly). You can mince it very finely if you prefer, but thinly sliced green onions can offer a slightly more pronounced texture.
Step 4
Using a measuring cup makes it easy to get the proportions right. Six large eggs typically measure around 300ml. Crack the eggs into your measuring cup, add 1 tsp of salt and 1 Tbsp of mirin. Gently whisk them together without creating too much foam. Mirin helps to eliminate any eggy odor and adds a subtle depth of flavor.
Step 5
Lightly grease the inside of your heat-resistant glass container with 0.5 Tbsp of sesame oil. This crucial step ensures that the steamed egg will release cleanly from the dish after cooking, allowing you to serve it perfectly intact.
Step 6
For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve. This removes any chalazae or unmixed bits, resulting in a silky, pudding-like consistency. After straining, gently pour in 150ml of water and mix lightly.
Step 7
Add the minced carrot and chopped green onion to the egg mixture and stir gently. Be careful not to overmix, as this can cause the vegetables to sink to the bottom. Cover the container tightly with plastic wrap. Then, poke a few small holes in the wrap with a chopstick or toothpick to allow steam to escape during cooking.
Step 8
Fill a steamer pot with about 500ml of water and bring it to a boil. Once boiling, carefully place the covered egg custard container into the steamer. Cover the steamer pot with its lid. Steam on high heat for 15 minutes, then turn off the heat and let it rest (steam) for an additional 5 minutes. While the total cooking time is about 20 minutes, resting for 10 minutes allows the custard to set slightly, making it easier to handle and slice. (If you’re in a hurry like me, you can shorten the resting time!)
Step 9
To check for doneness, insert a chopstick into the center of the custard. If it comes out clean without any liquid egg clinging to it, it’s perfectly cooked. Cooking times can vary slightly depending on the heat intensity and the type of container used. If it’s not quite done, you can let it rest for a few more minutes or cook it briefly on very low heat.
Step 10
Carefully invert the steamed egg container onto a serving plate. Be extremely cautious as there may still be hot steam inside. Be careful when handling the hot container – I accidentally dropped mine slightly while inverting it, which chipped the edge a bit! Be more careful than I was! Slice and enjoy your delicious, homemade steamed egg custard.
