Korean Steamed Egg Custard (Gyeran Jjim)

Ingredients

• 4 large Eggs
• 1/2 cup Water or Chicken Broth
• 1/4 teaspoon Salt
• 1/2 teaspoon Sesame Oil
• 1 tablespoon Scallions (chopped)
• 1 teaspoon Dried Seaweed Flakes (optional)

Instructions

1. 1In a medium mixing bowl, gently whisk the 4 large Eggs, 1/2 cup Water or Chicken Broth, and 1/4 teaspoon Salt together until they are just combined and no streaks of egg white remain.
2. 2Lightly coat the inside of a small, heat-resistant bowl or pot with 1/2 teaspoon Sesame Oil.
3. 3Carefully pour the whisked egg mixture into the prepared small, heat-resistant bowl or pot.
4. 4If using the stovetop method, place the small, heat-resistant bowl or pot into a steamer basket or a larger pot with approximately 1 inch (2.5 cm) of water at the bottom. Ensure the water level is below the rim of the egg mixture bowl. Cover the steamer or pot with a lid and steam over medium heat (maintaining a steady boil, which is 212°F or 100°C) for 10 to 15 minutes. The custard is done when it is set but still slightly jiggly in the center.
5. 5If using the microwave method, cover the small, heat-resistant bowl or pot with plastic wrap, piercing a few small holes in the top for ventilation. Microwave on medium power (typically 50-70% power) for 3 to 5 minutes, checking the custard every minute. The custard is done when it is set but still slightly jiggly in the center.
6. 6Carefully remove the cooked custard from the steamer or microwave. Garnish the top with 1 tablespoon Scallions and, if using, 1 teaspoon Dried Seaweed Flakes. Serve warm.

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