Gyeran Jjim (Korean Steamed Eggs)
- 4 or 5 eggs, depending on size
- 1 cup water
- 2 green onions, diced
- 1 ½ tsp of salt
- 2 tsp of ground sesame seed powder
- 2-3 pieces pickled pollack roe (optional) – if pollock roe is used add less salt
- Crack eggs into a large, heat-tolerant bowl (Pyrex works well). Blend well with a fork or whisk. Add 1 cup of water and salt.
- If you're using adding pollack roe, open the skin of the pollack roe and squeeze out the roe into the bowl. Add diced green onions and sesame seed powder.
- Place the bowl into a medium-sized pot (~4 qt) with half pot of water in it. Cover and bring it to a boil on high heat. Turn the heat to down to medium and simmer for about 10 minutes.
- After 10 minutes, insert a chopstick. If the mixture is firm, with no liquid coming out and the top is smooth, then it’s perfect. If it's overcooked, the top will be bumpy with holes in it.
- Note that if you add pollack roe, then technically this dish is gyeran al jjim (계란알찜), al (알) being pollack roe.
Serving Size: 4-5
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Preparation Time: 30 minutes