Korean-Style Steamed Eggs (Gyeran Jjim) - I’m a HUGE FAN!! 💕 🇰🇷 You’ll find this side dish in most Korean restaurants, and you can make it at home too!! •••
When steamed in a hot water bath, the eggs set into the loveliest custard-like texture. I eat gyeran jjim straight out of the bowl. Give it a try for breakfast, lunch, or dinner.
RECIPE: (for single serving)
**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. 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.
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture.
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