Steamed Eggs (Gyeran-jjim)
This is a dish about patience and temperature control. By using a steaming method instead of direct heat, you transform simple beaten eggs into a tender, savory custard that melts on the tongue.
The water-to-egg ratio matters.
Use a ratio of one part broth to one part egg by volume to ensure the custard sets properly. If you over-steam, the eggs will become porous and tough.
- steamer pot
- heat-proof ceramic bowl
- fine-mesh sieve
- whisk
What goes in.
- 3 largeeggs
- 1/2 cupdashi or chicken stock
- 1/2 tspsalt
- 1/2 tsptoasted sesame oil
- 1 stalkscallion, finely sliced
Pass the mixture through a sieve
Running your egg and broth mixture through a fine-mesh sieve removes the chalazae and bubbles, resulting in a smooth, glass-like texture.
The method.
Prepare the egg base
Whisk the eggs, stock, and salt together in a bowl until no streaks of egg white remain. Do not incorporate too much air.
Filter
Pour the mixture through a fine-mesh sieve directly into your heat-proof serving bowl.
Setup the steamer
Bring the water in your steamer to a boil, then reduce to a gentle simmer. This prevents the eggs from boiling too hard and creating craters.
Steam
Cover the bowl with a lid or foil, place it in the steamer, and cook for 12 to 15 minutes. Check for doneness by shaking the bowl—it should ripple slightly but hold its form.
Finish
Remove from the heat immediately. Drizzle with sesame oil and sprinkle with sliced scallions.
Other turns to take.
Shrimp and Shiitake
Place one small cleaned shrimp and a slice of shiitake mushroom on the surface of the egg mixture before covering the bowl to steam.
When it doesn't go to plan.
If you lack a steamer, place the bowl inside a wide pot with an inch of boiling water, then cover the pot with a tight-fitting lid.
Covering the bowl with foil prevents condensation from dripping off the steamer lid and dimpling the surface of your custard.
The eggs are finished when a toothpick inserted into the center comes out clean.
The ones that keep coming up.
Why is my steamed egg tough?
The heat was likely too high. Steaming should happen over low, consistent heat to keep the proteins from tightening too quickly.
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