Korean-Style Steamed Eggs
You’ve had eggs boiled, fried, poached, and scrambled … but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations are used in China, Japan, and Korea, and I’ll share a recipe for making Korean-style steamed eggs or gyeran jjim. They can be eaten for breakfast, lunch and dinner. When steamed, the eggs set into the loveliest custard with the texture of silken tofu.
Ingredients
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 cup water, plus more for filling pot
- 1/2 scallion, chopped
- 1/4 teaspoon toasted sesame seeds
- Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi. Whisk until well combined and foamy.
- Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
- Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
- Carefully lift the bowl from the pot and serve.