Gyeran-jjim (Korean steamed eggs)
15 min · 19 g protein · 243 cals / serving
Korea's soufflé-soft steamed eggs: beaten eggs and water cooked gently in a small pot under a lid until they puff up like a cloud, finished with scallions, sesame oil and toasted seeds. Fifteen minutes, one pot, and as comforting as breakfast gets.
Ingredients
- 6 large eggs
- 1 1/3 cups water, or unsalted anchovy or chicken stock
- 1/3 tsp salt
- 1 green onion, finely sliced
To finish
- 3/4 tsp sesame oil
- 1/2 tsp toasted sesame seeds
Steps
- Beat the eggs, water and salt together until completely smooth, then strain through a sieve into a heavy 1-litre pot (an earthenware ttukbaegi if you have one), or two small ones.
- Set the pot over medium heat and stir constantly with a spoon, scraping the bottom, for 2–3 minutes, until the eggs thicken like loose scrambled eggs. Stir in most of the scallion, cover with a lid (or a bowl turned upside down) and turn the heat to the lowest setting. Cook 7–8 minutes, until puffed and set in the middle.
- Drizzle with the sesame oil and scatter the last of the scallion and the seeds. Serve straight from the pot, spooning it out.
Good to know
Why did mine not puff?
The lid has to sit tight and the heat must go right down once it is covered; the steam trapped inside is what lifts it. A pot only just big enough for the eggs helps, since they rise above the rim.
In the microwave?
Beat the same mix in a large microwave-safe bowl, cover loosely and cook on medium (50 %) for 3 minutes, stir, then 2–3 minutes more until set. It comes out silkier than fluffy, closer to chawanmushi.
Per
- Calories
- 81
- Protein
- (32%)
- 6 g
- Fat
- (65%)
- 6 g
- Carbohydrates
- (3%)
- 1 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 194 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 486 kcal goes into the pot and 639 g of ingredients comes out as about 600 g of food: 81 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.