Alright. I don't usually do this
. But I stumbled across this recipe
, magically happened to have all the ingredients on hand (how often does that
happen?!), so I gave this exotic recipe a shot.Korean-style steamed eggs.
As in, salty custard-smooth eggs with some garnish on top... also known as 'gyeran jjim'... let's see how it goes!
~ 2 eggs, local & pasture-fed
~ 1/4 tsp. RealSalt, sourced near my home state
~ 1/2 cup water
~ 1/2 green onion, gifted and homegrown
~ 1/4 tsp. sesame seeds, hand toasted
Whisk together your eggs, salt, and water in a heat-safe ceramic bowl, until smooth and foamy. Apparently you can also use soy sauce, brined shrimp, or fish sauce in place of the salt... I used salt.
I made the most basic form of this recipe - you can add vegetables and seasonings to the egg mix as you like, and I strongly recommend that you do! This version is pretty much like making an omelette with hardly any filling - still tasty, but a bit bland.
Place your bowl of whisked eggs in a saucepan and fill water halfway up the sides of the bowl. Turn the heat to low-medium, and check frequently to make sure the water doesn't rise past a simmer. Now, let the steaming process commence!
While your eggs are steaming (this will take anywhere from 10-20 minutes), prepare the toppings. Chop the green onion and sauté the sesame seeds
* (in a dry pan) on medium heat 'til slightly browned.* I had these sesame seeds from my early sprouting endeavors, and happily had some left over for this recipe!
When your eggs are firm around the edges but still pretty jiggly in the center, add your garnish toppings and continue steaming.
Steam for another couple minutes, until the eggs are set. Carefully lift the bowl out of the water (I used canning tongs) and serve!
~ Add chopped veggies (onions, zucchini, mushrooms, peppers, carrots, etc.) to the egg mixture.
~ Top with red pepper flakes.
~ Substitute soy sauce for the salt.
~ Substitute stock for the water.
~ Serve with rice.
Enjoy! If you try this recipe, let me know how it goes!
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