Korean-Style Steamed Eggs (Gyeran Jjim) – We happened upon a dozen farm-fresh eggs, thanks to a kind friend who dropped by our cottage a couple of Sunday’s ago. I grew up getting my little hands pecked as I reached into the round holes within our farm’s henhouse, where our chickens roosted. I was thrilled to see these beauties when they arrived and I knew I had to do something a little different with them.
What is this?
I came across this particular recipe on the kitchn and it turns out there are all sorts of steamed egg dishes, many have their roots in China. They all have a base of eggs whisked in a liquid, sometimes just water.
This Korean-style uses a salt-based medium such as broth, brined shrimp, or fish sauce. I used some chicken broth and added some toasted sesame seeds and threw in a little watercress.
The mellow and piquant undertones of the watercress added a nice touch to soft texture of the sesame seeds and ensuing custard.
“This is an easy, healthful, and out of the ordinary way to enjoy eggs and would make a great compliment to some steamed rice or even atop a bed of greens.”
It’s fun to try different things, sometimes; even those that come from the other side of the world. This little dish is just one more example of food connecting different people from different cultures, on all sides of the planet. Find some good fresh eggs, then give this one a try. -Dan
Korean-Style Steamed Eggs (Gyeran Jjim)
- 4 eggs
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- small handful watercress leaves washed and stemmed
- 2 tablespoon toasted sesame seeds
- Whisk all ingredients together except for watercress and sesame seeds.
- Divide and pour into two ramekins.
- Place ramekins in pot and put enough hot water in pot till it reaches half way up the sides of the ramekins.
- Place cover on pot, preferably a transparent one, so that you can monitor the steaming process.
- Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
- Place the watercress on top of mixture and sprinkle the sesame seeds and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
- Carefully lift the ramekins from the pot and serve.