Eggs taste fabulous no matter what cooking style, but the most comforting would probably have to be the silky, savoury steamed version. It goes superbly with rice, and if you add extra ingredients, it can even be a meal on its own. The Korean version is called Gyeran Jjim and at its basic form, it only requires egg(s), water, salt and some spring onions. Let's have a try of steamed egg custard recipe!
1 eggs 鸡蛋一颗 1/4 teaspoon salt 盐 1/4茶匙 1/4 cup Water, or Chicken Stock 水或鸡汁 1/4杯 Pinch of shredded Carrot 少许切碎的红萝卜 1 stalk of Spring Onion, chopped 青葱一条(切粒)
Method
1. Combine the eggs, salt, and water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi (so I like to call it the Korean claypot). Whisk until well combined and foamy. Add the carrot and stir it to distribute, then sprinkle the spring onion on top. 在耐热的陶瓷碗或小的韩式陶瓷锅里打入鸡蛋,并把盐和水加进去,拌匀至有少许泡沫。加入红萝卜,再搅拌均匀,接着在上面撒一些青葱。
2. Place the bowl in a large pan fill with water (about half way up the sides) and a metal steaming tray. Cover the pan preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 10-12 minutes, making sure the water stays at a gentle simmer. The eggs are ready when the middle is just set but still wobbly. 在大平锅里加一点水放好蒸架,把蛋液放在蒸架上面,盖好盖子(可选用透明的玻璃盖,这样能看到水和鸡蛋的状况)。用中小火煮10-12分钟,其间要确保还有水在锅子里,以免烧焦。当你看到蒸蛋成型了但还没没开始变成硬块,蒸水蛋就完成了!
3. Carefully lift the bowl from the pan and serve warm. 打开盖子后,小心地把水蛋拿出来,趁热上桌。