Korean Steamed Eggs
Korean Steamed Eggs, or Gyeranjjim in Korean, is a famous side dish made from eggs, scallion, and seasoning. A little patience goes a long way, and I promise this simple-to-make dish will reward you with delicious, light, fluffy, smooth, and custardy eggs.
Ingredients
Cooking Instructions
step 1
In a medium mixing bowl with the Eggland's Best Classic Eggs (10), add Fish Sauce (1/2 tsp) and mix until well combined.
step 2
Brush an earthen pot with Sesame Oil (1/2 tsp). Place on the stovetop, pour in Vegetable Broth (1 1/4 cups), then boil over medium-high heat.
step 3
Once the broth starts to boil, lower the heat to medium-low heat. Slowly pour in the beaten eggs, and keep stirring the mixture in the pot until 75% of the egg mixture has cooked or about 3-5 minutes.
step 4
Cover with a dome-shaped bowl. Reduce the heat to low and continue to cook for about 3-4 minutes.
step 5
Drizzle with Sesame Oil (1/2 tsp) and sprinkle Scallion (1 stalk) on top. Serve warm.
