Gyeran jjim – delicate steamed egg “pudding” Recipe
Gyeran jjim is a very delicate, fluffy steamed egg dish, something between an omelette and a custard. In Korea it’s often served as one of the small side dishes next to the main meal, especially for children or for people who need something light to eat. The taste is mild, slightly salty and very comforting, like a warm soft‑boiled egg in a version you eat with a spoon.
This Korean steamed egg dish is incredibly soft and silky, with a comforting, mild flavour that works for both children and adults. It’s quick to prepare, uses simple ingredients, and feels like a cross between an omelette and a savoury custard.
Chef's tips
For the smoothest texture, don’t skip straining the egg mixture through a fine sieve and avoid whisking in too much air. Keep the water at a gentle simmer rather than a rolling boil – strong bubbling can make the custard porous and uneven.
How to serve
Serve straight from the bowl while still hot, with steamed rice, kimchi and a few simple Korean side dishes. For a more Western-style meal, pair it with toast or crusty bread and a fresh green salad.
Ingredients
- eggs - 4 pieces
- stock - 200 ml
- salt - 0.5 teaspoon
- soy sauce - 1 teaspoon
- sesame oil - 1 teaspoon
- chives - 2 tablespoon
- carrot - 30 g
- pepper - 0.25 teaspoon
- water - 500 ml
Preparation
- Peel the carrot and cut it into very small cubes, about the size of a pea, so it softens quickly.
- Finely chop the chives.
- Crack the eggs into a bowl and gently beat them with a fork or whisk, just until the whites and yolks are combined, but without incorporating too much air.
- Add the stock, salt, soy sauce, pepper and sesame oil to the eggs. Mix until everything is combined.
- Pour the egg mixture through a fine sieve into an ovenproof bowl or small pot to remove air bubbles and bits of egg white – this will make the surface smooth.
- Add the chopped carrot and half of the chives to the bowl and gently stir.
- Cover the bowl with a plate or aluminium foil, leaving a small gap for the steam to escape.
- Pour water (about 2–3 cm high) into a larger pot and bring it to a boil. Place the bowl with the egg mixture inside.
- Reduce the heat to low so the water only gently simmers. Steam for 12–15 minutes, until the eggs are set – the centre should be springy to the touch with a spoon, but not liquid.
- Remove the bowl from the pot and carefully take off the cover, watching out for the hot steam.
- Sprinkle the top with the remaining chives and serve immediately, ideally still steaming hot.
Storage
Po ostudzeniu przykryj miskę folią lub przełóż jajeczny pudding do pojemnika i trzymaj w lodówce. Podgrzewaj delikatnie na parze lub w mikrofalówce na niskiej mocy, aby nie przesuszyć jajek.
