Super Simple and Silky Steamed Eggs (Gyeranjjim)
Super Simple and Silky Steamed Eggs (Gyeranjjim)
My First Steamed Eggs: A Success for Absolute Beginners!
I’m someone who knows absolutely nothing about cooking! After getting married, this is my very first attempt at making Gyeranjjim (steamed eggs) after 7 months. It turned out surprisingly well, and I’m excited to share this incredibly easy recipe with fellow beginners!
Main Ingredients- 3 fresh eggs
- Water (1/3 the volume of the eggs)
- A little scallion or green onion, finely chopped
Seasoning- Salt, to taste
- Black pepper, to taste
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Crack 3 fresh eggs into a bowl. Remove the chalazae (the white stringy bits) if desired, and then gently whisk them with a fork or whisk until the yolks and whites are well combined. Don’t over-whisk; just mix them thoroughly.
Step 2
Add a pinch of salt and a dash of black pepper to the whisked eggs. You can adjust the amount to your preference, but it’s best to start with a small amount and taste later. Seasoning now helps the eggs cook more evenly.
Step 3
Pour in water, approximately 1/3 of the volume of the eggs. The water content is crucial for achieving a soft, custardy texture, so try to measure it accurately. (For example, if 3 eggs measure about 150ml, use around 50ml of water).
Step 4
Add the finely chopped scallions or green onions to the mixture. They add a lovely fresh aroma and a pop of color. Feel free to adjust the amount based on your liking.
Step 5
Now, cook the egg mixture over medium-low heat, stirring constantly. Use a spatula or spoon to keep stirring, making sure it doesn’t stick to the bottom. Continue stirring until the eggs are about 70-80% cooked and start to form soft curds. Avoid cooking them completely at this stage; this gentle cooking and stirring is key to a silky texture.
Step 6
Once the egg mixture has reached the desired semi-cooked stage, reduce the heat to very low or turn it off briefly. Cover the pot or earthenware bowl (ttukbaegi) with a lid. Let it steam for about 4 to 5 minutes to finish cooking gently.
Step 7
Your delicious steamed eggs are ready! See how easy that was? My portion was a bit small, so it fit perfectly in the bowl. Enjoy it while it’s warm for an incredibly soft and tasty dish. It’s a perfect side dish for rice or even a simple snack!
