Sunday Supper: Gyeran Jjim

Eggs, is there anything you can’t do? Can I tell you how much I love you and can’t live without you? I love you fried, I love you poached, I love you scrambled, and yes, I love you boiled. I love you in frittatas, in my meringues, I love you for breakfast, lunch, and dinner and everything in between.

…and I love you in custard, yes I do. And in a velvety smooth, silky, savory custard? Yes. I. Do.

Gyeran Jjim— Korean-style eggs, steamed, and like many egg dishes, extremely versatile. On my first try, I made it with water and salt, and topped it with sesame seeds, green onions, and a dash of sesame oil. However, I would recommend using broth instead of water, and maybe fish sauce or salted shrimp sauce instead of salt for more flavor. Oh, and in this past season’s Top Chef finale, the adorably humble Paul Qui made a similar Japanese chawanmushi for the first course of his final meal. Eggs fit for a winner!

Gyeran Jjim
(Courtesy of The Kitchn)
Makes 1-2 servings

2 eggs
1/4 tsp salt, fish sauce, or salted shrimp sauce
1/2 cup water or broth, plus more water for filling pot
1/2 scallion, chopped
1/4 tsp toasted sesame seeds
Dash sesame oil, optional

*Note: For the recipe pictured above, I doubled the ingredient amounts, used these ramekins, and used one egg per dish– but this all depends on how many you’re feeding and the size of your dishes!

Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin. Whisk until well combined and foamy.

Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.

Sprinkle the scallions, sesame seeds, and sesame oil on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.

Carefully lift the bowl from the pot and serve. Enjoy!



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