Soft and Steamed Egg Custard (Gyeranjjim) Recipe
Soft and Steamed Egg Custard (Gyeranjjim) Recipe
# Egg Recipe # Easy Steamed Egg # Nutritious Egg Custard
Prepare a soft and tender steamed egg custard using nutritious eggs. It’s incredibly delicious served over warm rice and is a perfect, simple dish for babies too!
Main Ingredients- 4 large fresh eggs
- 1/4 small onion, finely chopped
- 1/4 small carrot, finely chopped
- 1/2 cup water (approx. 100ml)
- 1 pinch of salt (approx. 1g)
Cooking Instructions
Step 1
First, prepare 4 large fresh eggs. Using fresh eggs is key to achieving a wonderfully soft texture for your steamed egg custard.
Step 2
Wash and prepare the onion and carrot, then chop them into very fine pieces. Finely chopping them will ensure they are evenly distributed and add a pleasant texture to the custard.
Step 3
Crack the 4 eggs into a bowl. Add the finely chopped onion and carrot. Pour in the 1/2 cup of water and a pinch of salt. Whisk everything together gently until well combined and smooth, ensuring there are no lumps. Avoid over-whisking, as this can create too much foam.
Step 4
Now, let’s prepare for steaming. Pour a moderate amount of water into a pot. Carefully place the bowl containing the egg mixture inside the pot. It’s best to ensure the egg bowl is elevated and not directly submerged in the water.
Step 5
Turn the heat to medium and bring the water in the pot to a boil. Once boiling, reduce the heat to low to allow the egg custard to cook gently.
Step 6
Cover the pot with a lid to trap the steam. This is crucial for keeping the steamed egg custard moist and tender as it cooks.
Step 7
While it’s steaming, after about 10 minutes, carefully lift the lid to check if the egg custard is done. You can test it by inserting a toothpick or skewer; if it comes out clean with no egg mixture sticking to it, it’s ready. If it still seems a bit wet, replace the lid and let it steam for a few more minutes.
