Cherry & Dennis Recipes
Korean Earthenware Steamed Egg
韓式砂鍋蒸蛋
Recipe overview
Korean gyeran jjim cooks seasoned egg directly in a small earthenware pot until softly puffed. Heat the centre to 71°C and let residual heat set it.
01
Ingredients
Main ingredients
- 6 piece egg
- 2 piece spring onion
Sauce
- 300 ml water
Seasoning
- 1 tsp salt
- 1 tsp sesame oil
02
Tools
- mixing bowl
- whisk
- knife
- cutting board
- measuring cup
- measuring spoons
- Korean earthenware pot
- wooden spoon
- food thermometer
- timer
03
Steps
Step 1
Crack eggs
Crack six eggs into a clean bowl and remove any shell.
Step 2
Whisk smooth
Whisk until yolks and whites are completely smooth with only fine bubbles.
Step 3
Slice spring onion
Cut two spring onions into fine rings.
Step 4
Season egg mixture
Whisk 300 ml water, one teaspoon salt and one teaspoon sesame oil into the eggs.
Step 5
Fill earthenware pot
Pour egg mixture into the small earthenware pot, leaving room to puff.
Step 6
Stir over low heat
Heat on low for two minutes, slowly scraping the bottom with a wooden spoon.
Step 7
Form soft curds
Keep stirring two minutes until small soft curds form throughout.
Step 8
Level and cover
Gently level the moist curds and cover immediately.
Step 9
Steam until puffed
Steam covered over the lowest heat for five minutes without lifting the lid.
Step 10
Check 71°C
Uncover and confirm the centre of the steamed egg has reached 71°C.
Step 11
Add spring onion
Scatter spring onion evenly over the fully cooked puffed egg.
Step 12
Rest and serve
Remove from heat, rest two minutes and serve in the pot; the pot remains very hot.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
