Steamed Egg Custard (Korean Style ‘Geochin’ Egg)
Steamed Egg Custard (Korean Style ‘Geochin’ Egg)
Moist and Chunky Steamed Eggs Made with a Steamer!
My husband loves ‘geochin’ (chunky) steamed eggs, but microwave versions tend to lose too much moisture. So, I made a moist and chunky version using a steamer! For more detailed recipes, visit ►https://blog.naver.com/wino_g/222194694094
Main Ingredients- 3 large eggs
- 200ml water
Seasoning- 1 Tbsp fish sauce
- 1 Tbsp sesame seeds
- 1 Tbsp fish sauce
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Begin by cracking 3 eggs into a bowl. Add 200ml of water to the eggs. Whisk them together gently to combine.
Step 2
Now, let’s add the seasoning for enhanced flavor. Stir in 1 tablespoon of fish sauce for a savory umami kick and 1 tablespoon of sesame seeds for a nutty aroma. Mix thoroughly until well combined.
Step 3
Place the bowl with the egg mixture into a pot and cover it with a lid. Cook over medium-low heat, allowing the eggs to steam gently. Using a steamer basket will yield an even more tender result.
Step 4
Once the surface of the egg mixture starts to set slightly while steaming, gently stir it with chopsticks or a spoon. This step is crucial for preventing the eggs from becoming too smooth and helps maintain a slightly ‘chunky’ texture.
Step 5
Remove the lid and repeat steps 3 and 4 about 2-3 times. This process will create a steamed egg dish that is both moist and has a delightful, slightly chunky texture, characteristic of ‘geochin’ style. Serve immediately while warm for the best taste!
