Korean Steamed Eggs

Korean Steamed Eggs, or Gyeranjjim in Korean, is a famous side dish made from eggs, scallion, and seasoning. A little patience goes a long way, and I promise this simple-to-make dish will reward you with delicious, light, fluffy, smooth, and custardy eggs.

Total Time

20min

4.2

6 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

Eggland's Best Classic Eggs , beaten

•

1 1/4 cups

Vegetable Broth

or Chicken Broth

•

1/2 tsp

Fish Sauce

or 1/3 tsp Salt

(optional)

•

1 stalk

Scallions , chopped

•

1 tsp

Sesame Oil , divided

Cooking Instructions

In a medium mixing bowl with the Eggland's Best Classic Eggs (10) , add Fish Sauce (1/2 tsp) and mix until well combined.

Brush an earthen pot with Sesame Oil (1/2 tsp) . Place on the stovetop, pour in Vegetable Broth (1 1/4 cups) , then boil over medium-high heat.

Once the broth starts to boil, lower the heat to medium-low heat. Slowly pour in the beaten eggs, and keep stirring the mixture in the pot until 75% of the egg mixture has cooked or about 3-5 minutes.

Cover with a dome-shaped bowl. Reduce the heat to low and continue to cook for about 3-4 minutes.

Drizzle with Sesame Oil (1/2 tsp) and sprinkle Scallions (1 stalk) on top. Serve warm.

Nutrition Per Serving

CALORIES

190

FAT

12.9 g

PROTEIN

15.6 g

CARBS

1.7 g