Korean steamed eggs (gaeran jim) have a bit in common with an omelet, poached eggs, and scrambled eggs. But eggs prepared in this traditional Korean fashion set themselves apart from other eggs by their silkiness and smooth texture.
People in Korea eat eggs at all meals—breakfast, lunch, and dinner. They're a popular side dish and can be served as the main dish as well, especially at breakfast. Common ways to prepare eggs include frying, making a Korean rolled egg omelet (gaeran mari), making a Korean egg sandwich or breakfast egg toast out of them, or including eggs in Korean "sushi" rolls (kimbap).
This quick and easy steamed egg dish can be made in the microwave or on the stove. Serve it alongside any traditional Korean main course, such as Korean pan-fried fish (saeng sun jun). You can enjoy it as a quick snack or stand-alone meal, perhaps with some additional vegetables or protein, such as Spam or ham. Plain or seasoned rice also goes well with steamed eggs.
Pay particular attention as you cook this dish since it's fairly easy to overcook or even burn the eggs if you become distracted. Ideally, your eggs should cook into a dish that carries the same texture as the silken variety of tofu.
- 4 eggs
- 3/4 cup water
- 2 teaspoons salt
- 1 scallion (chopped)
- In a heat-safe bowl (porcelain or stoneware work best), whisk eggs, water, salt, and scallions together until fully combined.
- If using a microwave, cover the bowl with a plate and cook for 4 minutes.
- If steaming on a stove, steam the bowl in a steamer for 10 minutes over medium-high heat. You can also just put the bowl in a large pot with a few inches of water at the bottom and steam for 15 minutes over low-medium heat.
This Korean steamed eggs recipe includes only scallions as the seasoning for the eggs. However, you can experiment with chili pepper flakes, sesame seeds, and vegetables such as mushrooms, sweet bell peppers, zucchini, and sweet corn while sticking reasonably closely with Korean tradition.
You also can consider substituting broth (beef broth, chicken broth, seafood broth, or vegetable broth) for the water in this recipe, which will give the eggs a different, robust flavor.