Description
These light and fluffy eggs cooked in Korean earthenware will warm you from the inside out. The ingredients are simple and there are just a few steps. The only difficult part is mastering the technique. Let me show you how it’s done!
Ingredients
Scale
- 6 eggs
- ½ cup chicken broth (or broth of your choice)
- ½ tsp salted shrimp (or fish sauce, salt, soy sauce)
- ½ tsp sugar
- oil
- a few drops of sesame oil (optional)
- American cheese slice (optional)
- chopped scallions (optional)
Instructions
- Crack 6 eggs into a large bowl and whisk until smooth. Then, pass it through a sieve for an even smoother consistency. This extra step will give you smooth, fluffy eggs. You may skip this part if you prefer, but make sure the eggs are whisked very well.
- Pour in the broth and mix until fully combined with the eggs. Season with salted shrimp and sugar. The sugar does not give the eggs a sweet taste – it simply balances the other flavors!
- Oil a ttukbaegi (Korean earthenware) or other ceramic pot and let it gently heat up. Once the ttukbaegi is hot, add the egg mixture using medium to medium high heat. You will need to adjust the temperature based on how fast or slow the eggs are cooking.
- Gently cook the eggs while scraping the bottom and sides of the pot occasionally. Scrape the pot continuously as more curds form. Cook the eggs until 80% done (watch my 30 second video for a visual or view the picture above). This process took around 8 minutes for me, but it will vary based on your pot and heat level.
- Quickly add the scallions, sesame oil and cheese slice on top. Turn off the heat and cover with a heat-proof bowl. The bowl should create a sealed dome to allow the eggs to rise. Water droplets will start to seep through the sides of the ttukbaegi. Once this happens, let it cook for about 30 seconds to a minute more and remove the lid. It took me about 2 minutes from the time I covered the eggs with a bowl to removing it. The eggs will slowly deflate as it cools. Enjoy!
- Prep Time: 5
- Cook Time: 15
Keywords: korean food, korean steamed eggs, gyeran jjim