Steamed Eggs (Gyeranjjim) – Restaurant Style
Steamed Eggs (Gyeranjjim) – Restaurant Style
Easy & Fluffy Steamed Egg Custard Using a Steamer: A Perfect Recipe
Craving that incredibly soft and jiggly steamed egg custard you find at restaurants? This recipe guides you to achieve a silky-smooth, melt-in-your-mouth Gyeranjjim using a steamer. It’s perfect for beginners and guarantees a taste reminiscent of your favorite Korean eateries. Let’s get started!
Main Ingredients- 5 large eggs
Cooking Instructions
Step 1
Let’s begin making our silky steamed eggs! Start by preparing 5 large, fresh eggs. This quantity is generous enough for a satisfying portion.
Step 2
Crack the 5 eggs into a bowl. Gently whisk them, avoiding the creation of too much foam. Use a fork or a whisk to combine the yolks and whites until they are well blended.
Step 3
Select a heatproof container suitable for steaming. Glass or ceramic bowls work wonderfully. Lightly grease the inside of the container with cooking oil. You can use a paper towel dipped in oil to coat the entire inner surface evenly. This prevents the egg custard from sticking and ensures a clean release. For an even smoother texture, strain the egg mixture through a fine-mesh sieve. This removes any unmixed egg whites or impurities, leading to a delightful, pudding-like consistency.
Step 4
Add about 100ml of water to the egg mixture and stir gently to combine. For added depth of flavor, you can substitute water with dashi or anchovy broth. Season with salt according to your preference. A tiny bit of salted shrimp (saeujeot) can also add a delicious umami kick.
Step 5
Incorporate the finely minced carrot and green onion into the egg mixture. These add a lovely pop of color and texture to the steamed eggs.
Step 6
Gently mix all the ingredients together. You can let the mixture sit for a short while to help eliminate any eggy smell. If aiming for that signature restaurant smoothness, you can skim off any ingredients floating on the surface, or simply leave them as they are.
Step 7
Fill your steamer with water and bring it to a boil. Once the water is actively boiling, carefully place the container filled with the egg mixture onto the steamer rack. Ensure the container is stable and not directly exposed to the flame.
Step 8
Cover the steamer with its lid and let the eggs cook over low heat. The steam gently cooks the custard, infusing it with moisture and creating that characteristic soft texture, much like the steamed eggs served in Korean establishments.
Step 9
Steam for approximately 20 minutes after the water starts boiling. The eggs should be perfectly cooked. Cooking time may vary depending on the quantity of the custard and the heat level. To check for doneness, insert a skewer or toothpick; it should come out clean. Be careful not to overcook, as this can result in a dry texture.
Step 10
Once done, remove the steamer from the heat and let it cool slightly, as it will be very hot. Invert the container onto a serving plate with a gentle tap, and the perfectly formed steamed egg should slide out cleanly.
Step 11
Cut the steamed egg into bite-sized pieces. While delicious when served warm, it’s also wonderfully jiggly and satisfying when cooled. This steamed egg makes an excellent side dish for rice or even a light snack. Give this incredibly moist and delightful recipe a try!
