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
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!
* I had these sesame seeds from my early sprouting endeavors, and happily had some left over for this recipe!
~ 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!