Steamed egg casserole

Steamed egg casserole

Gyeran jjim

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
4 eggs
1 tablespoon fish sauce or korean salted shrimp sauce
1 teaspoon sea salt
3 spring onions, finely chopped

Method

  1. Fill a saucepan with water to come up to 5cm deep. Bring to the boil, covered with a tightly fitting lid.
  2. Meanwhile, whisk together the eggs, 200ml water, fish sauce and salt for 1 minute, until fluffy. Stir through half the spring onions.
  3. Transfer the egg mixture into one large or two small bowls that will fit comfortably in the saucepan with the water. Place the bowls on a piece of folded foil, then lower carefully into the pan. Replace the lid, reduce the heat to a simmer, and steam for 10 minutes.
  4. Scatter the remaining spring onions over the steamed eggs, then replace the lid and cook for a further minute. Serve immediately.
Tags:
Korean
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